Chile Rubbed Pork Chop with
Chorizo Cornbread Stuffing
We had had chili earlier in the week and there was still half a cast iron skillet of cornbread left (made with diced jalapeƱos :). I had some fresh chorizo in the fridge (bu,t of course), so I knew I wanted to make a cornbread stuffing using the chorizo. But what to have with? I was paging through the January 2011 issue of Food and Wine magazine, and near the very end I happened across a recipe for grilled chile pork chops and I had my answer.
Now it's 10 degrees and snowy outside, so I was not going to venture outside to cook these, so i just seared them up nicely in the same skillet I used for the chorizo and aromatics. The pork was juicy and ever so flavorful, while the stuffing was delicious with a bit of heat from the chorizo. Ben commented that the stuffing would have been nice inside some nice fat chops, and that would have made a very nice way to serve them (although this was so much easier).
Chile Rubbed pork Chops
(adapted from Food and Wine, Jan 2011)
4 thin pork chops, loin or sirloin, bone-in or bone out, your choice
1 tbs. ground corriander
1 tbs, Mexican oregano
4 cloves garlic, minced
juice and zest of 1 lime
1/4 cup olive oil
coarse salt and freshly ground black pepper
lime wedges, for serving
5 cups crumbled cornbread, left uncovered overnight on the counter
1/2 lb. fresh chorizo, removed from the casing and crumbled
1 large yellow onion, diced
inner leafy parts of a head of celery, chopped
2 jalapeƱos, finely diced (optional- mine were in the cornbread)
2 cups (or more) chicken stock
1 egg
On Facebook Tracey said: would love this..
ReplyDeleteDecember 23, 2010 at 8:17am