Stuffed pork chops are a traditional dish that has won over palates in various regions of Latin America. Its origin dates back to home cooking, where creativity and the combination of local ingredients gave rise to preparations that made the most of the available cuts of meat. In countries like Mexico, this recipe is usually known simply as "stuffed chops," while in other nations like Colombia or Venezuela, it can be found with similar variations and different types of stuffing, adapted to native ingredients and regional tastes.
The stuffing that accompanies the chops typically mixes sweet and savory flavors, achieving a perfect balance between textures and aromas. Thus, apples, spices, and vegetables are combined to enhance the flavor of the pork. This recipe has transcended borders and today it is common to find versions in various Latin American countries, contributing to a broad culinary repertoire that demonstrates the richness and diversity of regional gastronomy.
How to prepare Stuffed Pork Chops
In a food processor or blender, process the apples, 4 tablespoons of the butter, the sugar, the vanilla, and the nutmeg until a smooth mixture is obtained, approximately 3 to 4 minutes.
Set aside.
In a small bowl, thoroughly combine the ingredients for the seasoning mix.
Set aside.
Prepare the pork chops by making a large pocket on the widest side of each chop to place the stuffing.
In a large skillet, brown the ground pork in the remaining 3 tablespoons of butter over high heat, approximately 3 minutes.
Add the onions, bell peppers, garlic, and 2 tablespoons of the seasoning mix, mixing well.
Cook for approximately 5 minutes, stirring occasionally and scraping the bottom of the skillet well.
Incorporate the green chiles and their juice and continue cooking until the mixture is well browned, approximately 6 to 8 minutes, stirring occasionally and scraping the bottom of the skillet as needed.
Add the broth and cook for 5 minutes, stirring frequently.
Add the breadcrumbs and cook for approximately 2 more minutes, stirring constantly and scraping the bottom of the skillet as needed.
Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand.
Place the chops with the pocket side up in an ungreased 33x23 cm baking dish.
Fill each pocket with approximately 1/4 cup of stuffing.
Reserve the remaining stuffing.
Bake the chops with the pocket facing up at 200°C until the meat is cooked, approximately 1 hour and 10 minutes.
Place the remaining stuffing in a small container in the oven for the last 20 minutes to reheat.
Serve immediately with each chop placed on a portion of the remaining stuffing.
