4 1-inch thick boneless pork chops
1/2 C chopped green onions
1/3 C fresh cilantro, finely chopped
1 4-oz can mild diced green chilis
1/2 C grated Monterray Jack cheese
3 cloves garlic, diced
1 t ground cumin
1/2 t salt
Dash hot sauce
Generous sprinkling of fresh black pepper
2 T chili powder
Dash of cayenne or powdered chipotle
Combine green onions, cilantro, green chilis, cheese, garlic, cumin, salt, pepper, and hot sauce in a large bowl. Cut a pocket into each pork chop and stuff this mixture into the opening. If necessary, fasten it closed with a toothpick. Put the stuffed pork chops into a greased baking dish.
Sprinkle coarse salt, chili powder, and cayenne over the chops. If there’s extra filling, put it on top and around the pork chops.
Bake at 350 F for about an hour.
I found this recipe to be a little too dry. Next time, I’ll probably pour a jar of green salsa around the pork chops, and serve them with some additional salsa.
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