Our Chorizo Stuffed Pork Chops and Smoked Salsa Verde recipe gives you an unforgettable experience of big bold flavors! Start with a juicy blend of fruit juices, tequila and aromatics, the pork is grilled and stuffed with salty chorizo and cotija cheese for the ultimate savory taste. Paired with the smokiness and brightness of the salsa verde, you'll never want another meal!
WHAT YOU’LL LOVE
- Fruit and tequila marinade: Pineapple and mango juice, lime juice, tequila, cilantro, garlic, honey, and a little brisket rub tenderize the chops and add a sweet-tart flavor.
- Chorizo and cotija stuffing: Browned chorizo mixed with crumbled cotija fills pockets cut into thick 1.5" chops for a salty, savory center.
- Char, then indirect heat: Searing over direct heat on the lower grate chars the outside, and moving the chops to the upper grate away from the coals finishes them gently.
- Smoked salsa verde: Tomatillos and onion smoked with applewood, plus blackened poblanos and jalapeños, are blended with cilantro, garlic, and salt into a smoky, bright sauce.
Chorizo Stuffed Pork Chops with Smoked Salsa Verde
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Mexican
Servings
4
Prep Time
20 minutes
Cook Time
50 minutes
Calories
1206
We’re going big on flavor this week with these Chorizo Stuffed Pork Chops and Smoked Salsa Verde! The pork is first marinated in a scratch-made mixture of fruit juices, tequila and aromatics, then stuffed with salty chorizo and cotija cheese before getting some char on the Kamado Joe Classic Joe II. Couple that with the bright flavors and smokiness of the salsa verde, and you’ve got a winning combination!
Ingredients
- 4 pork chops, cut 1.5” thick
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 1/2 cups pineapple juice
- 1 1/2 cups mango juice
- 1/2 cup lime juice
- 1/2 cup tequila
- 1 cup cilantro, chopped
- 4 cloves garlic, crushed
-
3 tbsp wildflower honey
-
2 tbsp Cattleman's Grill Lone Star Brisket Rub
-
1 tbsp Flavolcano Smoky Red Pepper Sauce
- 1 lb chorizo
- 4 oz cotija cheese, crumbled (can substitute queso fresco)
- 1 1/2 lb tomatillos, husks peeled, halved
- 1 small yellow onion, quartered
- 3 poblano peppers
- 2-3 jalapeño peppers
- 1 bunch cilantro
- 3 cloves garlic, crushed
- 1/4 cup reserved marinade
-
kosher salt, to taste
For the marinade:
For the stuffing:
For the Smoked Salsa Verde:
Directions
Preheat your Kamado Joe Classic Joe II to 250°F set up for smoking.
- To make the marinade, combine all ingredients in a bowl and whisk well to combine.
- Slice pockets in the pork chops for stuffing. Place the chops in the marinade. Make sure they are completely submerged. Place in the refrigerator for two hours.
- Add two fist-sized chunks of applewood to the charcoal bed. Put the heat deflectors and grates in place. Place the tomatillos and onion on the grates to smoke at 250°F for 20 minutes. After 20 minutes open the airflow all the way (top and bottom) to bring the temperature up and thin the smoke. Cook another 10-15 minutes until the tomatillos are softened. Remove from the grill.
- Remove the heat deflectors. Replace the grates. Place the poblanos and jalapeños on the grates, directly over the hot coals. Turn to blacken all sides. Transfer to a zip-top bag. Let steam in bag for 10 minutes. Remove from the bag. Discard the seeds and stems and peel the skin. Dice the flesh and transfer to a food processor.
- Cut the tomatillo halves in half to make quarters. Dice the onion and discard the root ends. Transfer all to the food processor with the peppers. Add the remaining ingredients. Pulse to desired consistency. Taste and adjust seasoning with salt, as needed.
Brown the chorizo in a skillet. Combine the chorizo and cotija and mix well. Remove the pork chops from the marinade. Stuff with the chorizo mixture. Season the outside surfaces with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.
Grill the chops on the lower grate setting, over direct heat, until nicely charred. Then, move to the upper position on the opposite side, away from the concentrated heat. Let cook until the pork reaches an internal temperature of 140°F in the center. Remove and rest 5 minutes.
- Slice the chops and serve topped with the smoked salsa verde.
Recipe Note
Recipe FAQ
Why marinate the chops for only 2 hours?
Pineapple juice contains enzymes that soften meat. Two hours seasons and tenderizes the pork, but much longer can make the surface mushy.
Why set aside some of the marinade before adding the pork?
The salsa verde is not cooked after it's blended, so any marinade that goes into it must not touch raw pork. Measure out the 1/4 cup before the chops go into the bowl.
Why brown the chorizo before stuffing the chops?
Cooking it first renders its fat and makes sure it's cooked through, so the filling only has to heat up inside the chop. Mix it with the cotija once it has cooled slightly.
What internal temperature should the pork reach?
Pork is done at 145°F, followed by a 3-minute rest. Check the thickest part of the chop with an instant-read thermometer, and make sure the stuffing in the center is hot as well.
How do I cut a pocket for the stuffing?
Use a sharp paring knife to cut a slit into the side of the chop, reaching toward the center without cutting through the other edges. Leave enough meat around the pocket to hold the stuffing in.
Why sear over direct heat and then move to indirect heat?
Direct heat gives the chops a charred crust. Moving them to the upper position, away from the concentrated heat, lets the thick chops cook through without burning the outside.
Why steam the roasted peppers in a bag?
Steaming loosens the blackened skin from the flesh, so it peels off easily and leaves soft, smoky peppers for the salsa.
Why smoke the tomatillos and onion?
About 20 minutes of applewood smoke at 250°F, followed by a hotter finish, softens them and gives the salsa a smoky flavor that raw tomatillos lack.
Can I use something other than cotija?
Yes. Queso fresco works. It's milder and less salty, so taste the stuffing before using it.
How should I store leftovers?
Refrigerate the chops and salsa within 2 hours. The chops keep for about 3-4 days, and the salsa keeps for about 4-5 days.
How indoor-friendly is this recipe?
4 out of 5. A hot cast iron skillet can sear the chops before they finish in a 350°F oven, and the peppers and tomatillos can char under a broiler. You'd lose the applewood smoke.
Recipe Highlights
Fruit and tequila marinade: Adds sweet-tart flavor and tenderizes the pork.
Chorizo and cotija stuffing: Fills each chop with a salty, savory center.
Direct char, then indirect finish: Cooks thick chops evenly.
Smoked salsa verde: Adds a smoky, bright topping.
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Nutrition
Nutrition
- Nutrition Serving Size
- 17.66 oz
- per serving
- Calories
- 1206
- Carbs
- 66 grams
- Protein
- 50 grams
- Fat
- 73 grams
- Sodium
- 2393 milligrams
