Chef notes
For those who enjoy an additional main dish besides the turkey, these pork chops highlight the smoky flavors of New Mexico with chipotle peppers and Mexican chorizo as well as the age-old tradition of Thanksgiving stuffing. We New Mexicans love our chiles, whether they're red, green, hot or mild, and we incorporate them into everything. In this dish, cornbread and a maple-infused dried cherry glaze balance the spice with a little sweetness. It's a sure crowd-pleaser.
Ingredients
- 1 cup cooked Mexican chorizo
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- 1/4 cup carrots, diced
- 1 tablespoon fresh sage, chopped
- 4 cups crumbled cornbread
- 3 cups chicken stock
- 1/3 cup chopped cilantro
- 4-5 double cut pork chops
- Salt and pepper, to taste
- 1/2 cup dried cherries
- 2 cups cranberry juice
- 1/3 cup maple syrup
- 1 tablespoon chopped chipotle pepper
Preparation
For the stuffed pork chops:
1.Cook chorizo on high heat for 5 to 8 minutes, then add celery, onion, carrots and sage and cook for 4 minutes. Add crumbled cornbread and gently coat in mixture. Add chicken stock and let thicken to your desired texture, about 2 minutes, then fold in cilantro.
2.Salt and pepper pork chops, to taste. Par-grill your pork chops on medium high heat in a cast-iron skillet for best results, 3 minutes a side.
3.Cut a 1½-inch slit in the pork chops then stuff with the stuffing. Put stuffed pork chops in 350°F oven for 8 to 10 minutes.
For the cherry glaze:
Add dry cherries, cranberry juice, maple syrup and chopped chipotle pepper to a pot on medium heat and then reduce to a glaze. Mix often so bottom does not burn. Pour glaze over pork chops and enjoy.
