Chorizo Stuffed Pork Chops with Smoked Salsa Verde
- By Tom Jackson
- Mar 13, 2018
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!
Chorizo Stuffed Pork Chops with Smoked Salsa Verde Recipe
- 4 pork chops, cut 1.5” thick
- Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
For the marinade:
- 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 Mook’s Meat Seasoning
- 1 tbsp Flavolcano Smoky Red Pepper Sauce
For the stuffing:
- 1 lb chorizo
- 4 oz cotija cheese, crumbled (can substitute queso fresco)
For the Smoked Salsa Verde:
- 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
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.
You might also enjoy: Grilled Pork Tenderloin Nachos
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.