Seared Pork Chop stuffed with Chorizo and Cornbread Stuffing

pork chop, chorizo, cornbread, stuffing, stuffed pork chop, chorizo cornbread stuffing

Hello, again!  Even though we are on the cusp of having to endure the immense Florida heat; we still get lucky with some cool nights, as well.  During these chilly evenings-aside from wanting to drink copious amounts of wine and have a good cry-I feel the need to run to a hearty, meaty dish to warm me all the way through.  To me, nothing hits the spot better than my Pork Chops stuffed with Spicy Chorizo and Cornbread stuffing.  Of course, I could have just stopped there; however, I decided to make a fluffy rice pilaf and sherry pan gravy as accompaniments to this bad ass plate of food.  Now, let’s get cooking!

For the pork chops:

2, 12 ounce bone-in Pork Chops (I used Duroc pork and had the butcher French the bone)

2 strips of fatty bacon


For the stuffing:

2 tbsp. butter

1 tbsp. olive oil

4 scallions chopped, white and green parts

1 link of soft chorizo sausage

1 cup cornbread, crumbled (preferably homemade)

Salt and pepper to taste


For the Rice Pilaf:

1 cup rice, rinsed

1 onion, minced

1 ¾ cup vegetable broth

2 tbsp. olive oil

Salt and pepper to taste


For the Sherry Pan Gravy:

1 cup heavy cream

½ cup cooking sherry

1 tbsp. spicy, whole grain mustard

2 sprigs thyme

Salt and pepper to taste

Preheat oven to 350 degrees.

To start, get the pork chops ready by cutting a slit in the side about the 1 inch long.  From there, take your knife and cut a decent sized pocket in the interior of the pork chop.  If needed, use your finger to make the pocket large enough to hold a decent amount of stuffing.  Season with salt and pepper and set aside.  Next, get started on your stuffing by heating a sauté pan over medium heat and add the butter and olive oil.  Once the oil and butter start to hiss and spit (like my grandmother without her dentures), add the green onions and season with salt and pepper.  Allow the green onions to cook for about 3-4 minutes before adding the chorizo and cook for an additional 8-10 minutes.  Once the chorizo is fully-cooked, crumble in your favorite homemade and/or store bought cornbread and stir to incorporate.  Kill the heat and set aside to cool.

In the meantime, get started on your rice pilaf.  Start by coating the bottom of a sauce pan with olive oil and heat over medium heat.  From there, rinse the rice and drain thoroughly-set aside.  Add the onions to the sauce pan and season with salt and pepper and cook for 5 minutes.   After that, add the rice and stir to coat so that everything is shimmering from the oil.  Allow the rice to toast for 2-3 minutes and then add the vegetable stock and bring to a simmer.  Once the stock starts to simmer, lower the heat and cap the pan and cook for 8-10 minutes. Finally, kill the heat and leave the lid on so that the rice continues to steam and stays fluffy.

Time to start stuffing the pork chops!  Start taking small amounts of the stuffing and pack it into the little pork chop pocket that you created.  The goal is to get about 1 cup of stuffing into each of the pork chops. Next, take a strip of bacon and cut a slit on either end.  Next, poke one end of the bacon on the bone of the pork chop and then wrap around the edge of the chop and fasten the other end of bacon on the bone.  Not only does this add some amazing flavor to the chop, but it also holds in the stuffing.  One thing to note is that if you want to make these in advance, you can prep the pork chops up to this point and then let them sit in the refrigerator for up to 2 days before cooking.  When ready to cook, heat a heavy-bottomed cast iron pan on medium heat and coat the bottom of the pan with the oil.  Once the oil starts to dance a little in the pan, add the pork chops and sear on each side for 2-3 minutes.  After the pork chops are seared and looking caramel in color, remove the pan from the heat and place into the oven for about 8 to 10 minutes, or until a thermometer registers 160 degrees.  From there, remove the chops from the oven and the pan and let them rest for 5 minutes.  Keep in mind, the pork will “rest cook” to its desired temp of 165 while out of the oven, so be sure not to overcook.  Next, place the pan over a burner switched to high heat on the stove and deglaze the pan with the sherry and let reduce for about 2-3 minutes.  After that, add the cream, the thyme and the mustard and season with salt and pepper.  Continue to reduce the gravy for about 5-10 minutes and then kill the heat.

Now it’s time to plate this beast!  Add a healthy amount of the rice pilaf to the middle of the plate and then set the pork chop on top of it.  From there, drizzle the chop with the sherry pan gravy and enjoy!  I hope that you try out this recipe and enjoy it as much as I do.  Be it a crowd-pleaser or a romantic evening with you and that someone special; this dish is sure to make an impact.

Happy cooking to all!

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