Cheesy Poblano-Stuffed Pork Chops
Indulge in the delightful flavors of these juicy boneless pork chops stuffed with a creamy blend of cheddar cheese and roasted poblano peppers. The brining process ensures that the pork remains moist and flavorful, while the cast-iron skillet method provides a perfect sear for a tantalizing golden crust. Ideal for a comforting dinner, these pork chops can be paired with sides like rosemary mashed potatoes to create an unforgettable meal. Bring together simplicity and gourmet taste with this easy-to-follow recipe that is sure to impress family and friends.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Boneless pork chops
2-4 (Brined and patted dry)
Poblano pepper
1 (Roasted and diced to measure 1/4 cup)
Cheddar or Monterey Jack cheese
1/4 cup (Cut into small cubes)
Salt
1/2 teaspoon (For seasoning)
Black pepper
1/2 teaspoon (Freshly grated for seasoning)
Vegetable oil
As needed (For rubbing and cooking)
Cold water
4 cups (For brining)
Salt
2 tablespoons (For brining)
Instructions
1
Prepare the brine by mixing 2 tablespoons of salt into 4 cups of cold water. Ensure the salt is fully dissolved.
2
Submerge the pork chops in the brine solution, either in a container or a sealed Ziploc bag, removing excess air to fully cover the chops. Refrigerate for 1 hour to enhance flavor and tenderness.
3
After brining, carefully remove the chops and pat them dry with paper towels. Lay them on a clean plate and allow them to reach room temperature.
4
Using a small knife, gently create a pocket in each chop by making a small incision in the side, moving the blade gently to keep the "mouth" of the pocket as small as possible.
5
In a mixing bowl, combine the roasted and diced poblano pepper with the cheddar cheese, 1/2 teaspoon of salt, and freshly grated black pepper to create the filling.
6
Stuff approximately one tablespoon of the filling into the pocket of each pork chop, ensuring they are well filled but not overflowing.
7
Rub the outside of each chop with vegetable oil and season generously with salt and pepper.
8
Heat a cast-iron skillet over medium heat until droplets of water skitter across its surface. Place the stuffed pork chops into the skillet and cook for about 5 minutes on each side, or until the internal temperature reaches 145°F (63°C).
9
Once cooked, remove the chops from the skillet and let them rest for 5 minutes to allow the juices to redistribute.
10
Serve hot, ideally paired with rosemary mashed potatoes for a satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How do I prepare the brine for the pork chops?
Prepare the brine by mixing 2 tablespoons of salt into 4 cups of cold water until the salt is fully dissolved.
How long should the pork chops be brined?
The pork chops should be submerged in the brine solution and refrigerated for 1 hour to enhance flavor and tenderness.
What is the benefit of brining the pork?
The brining process ensures that the pork remains moist and flavorful during the high-heat cooking process.
Should the pork chops be at room temperature before cooking?
Yes, after brining and patting them dry, you should allow the pork chops to reach room temperature before searing.
How do I cut the pocket for the stuffing?
Using a small knife, gently make a small incision in the side of each chop and move the blade to create a pocket while keeping the opening as small as possible.
What are the ingredients for the stuffing?
The stuffing is made from roasted and diced poblano peppers, cheddar or Monterey Jack cheese, salt, and freshly grated black pepper.
How much filling should I put in each pork chop?
Stuff approximately one tablespoon of the cheese and poblano filling into the pocket of each pork chop.
What type of cheese is best for these stuffed chops?
Cheddar or Monterey Jack cheese are recommended as they melt beautifully and pair well with the poblano peppers.
How should I prepare the poblano pepper?
The poblano pepper should be roasted and diced so that it measures approximately 1/4 cup for the filling mixture.
How do I prepare the outside of the pork chops for cooking?
Rub the outside of each pork chop with vegetable oil and season them generously with salt and pepper.
What pan is best for cooking this recipe?
A cast-iron skillet is ideal because it provides a perfect sear and a tantalizing golden crust.
How do I know when the skillet is hot enough?
The skillet is ready when droplets of water skitter across its surface when tested.
How long do the pork chops need to cook?
Cook the stuffed pork chops for about 5 minutes on each side.
What is the safe internal temperature for the pork chops?
The pork chops should reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
Why should I let the pork rest after cooking?
Letting the chops rest for 5 minutes allows the juices to redistribute, ensuring the meat is juicy when served.
What side dish is recommended with this recipe?
Rosemary mashed potatoes are suggested as a perfect pairing for this comforting and gourmet meal.
Can I use bone-in pork chops?
While the recipe specifies boneless, you can use bone-in, but creating the pocket and ensuring even cooking may be more difficult.
Is this recipe considered easy to make?
Yes, the recipe combines simplicity with gourmet taste and is designed to be easy to follow.
What is the purpose of the vegetable oil?
Vegetable oil is used for rubbing the chops to help the seasoning stick and for cooking them in the skillet.
How many pork chops does this recipe typically use?
The recipe is designed for 2 to 4 boneless pork chops.
Can I use a different type of pepper?
Yes, but poblanos are preferred for their mild heat and smoky flavor when roasted.
Should I use fresh or pre-ground black pepper?
Freshly grated black pepper is recommended for the best flavor in the filling and seasoning.
What should I do if the stuffing starts to overflow?
Try to keep the filling to one tablespoon and ensure the pocket opening is small; you can also secure it with a toothpick if necessary.
How much salt is needed for the brine?
The brine requires 2 tablespoons of salt for 4 cups of water.
Does the cheese need to be shredded or cubed?
The recipe suggests cutting the cheese into small cubes for the filling mixture.
Can I use a Ziploc bag for brining?
Yes, a sealed Ziploc bag works well for brining as long as you remove excess air to fully cover the pork.
What heat setting should I use for the skillet?
The skillet should be heated over medium heat to ensure the pork cooks through without burning the exterior.
Is the poblano pepper spicy?
Poblano peppers are generally mild, providing flavor rather than intense heat.
How many servings does this recipe make?
This recipe makes 2 to 4 servings depending on the number of pork chops used.
Can I substitute the salt in the brine?
It is best to use standard salt for brining to ensure the correct concentration for moisture retention.