Try this Chorizo Stuffed Pork Chops with Smoked Salsa Verde recipe, or contribute your own.
Suggest a better descriptionFor Marinade:
Combine all ingredients in a bowl and whisk well to combine. Slice pockets in the pork, place in marinade completely submerged. Place in refrigerator for 2 hours.
For Salsa Verde:
Smoke onions, tomatillos in smoker at 250 for 30 minutes until softened. Char the jalapeƱos and poblanos, steam in bag, remove skin and seeds and stems. Dice and transfer to food processor. Cut tomatillos and onions into quarters add to peppers. Add remaining ingredients and pulse to desired consistency. Add salt and pepper to taste
For Stuffing:
Brown chorizo in skillet. Combine with cotija cheese and mix well. Optional: brown chopped onion and mushrooms and mix with chorizo.
Stuff the pork chops, season outside surfaces. Grill over direct heat to get char, then move to indirect heat until internal temp reaches 140. Remove and rest 5 minutes. Slice and serve topped with Salsa Verde.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (660g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 777 | ||
Calories from Fat: 409 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.5g | 61 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 99.8mg | 31 % | |
Sodium 1464.9mg | 51 % | |
Potassium 1268.9mg | 33 % | |
Total Carbohydrate 46.7g | 14 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 41.8g | ||
Protein 31g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 777
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