Stuffing-Topped Pork Chops with Chorizo and Pepper Jack Cheese - 7/10/11

Ingredients:
6 pork loin or rib chops, 3/4 to 1 inch thick
Seasoning for the pork:  Durkee's seasoning salt and Slap Ya Mama's White Pepper Blend

2 chorizo sausage (the dry type that do not need to be refrigerated until the package is open; I use Goya brand)
2 really large cloves of garlic, smashed
Extra virgin olive oil
2 cups herb-seasoned stuffing crumbs (I use the Stove Top brand that comes in a canister)
1-8 1/2 oz. can cream-style corn (just stick with me here, okay?)
2 shallots, or 1/2 sweet onion, sliced
Seasoning for the stuffing:  kosher salt, coarse black pepper, cayenne or Slap Ya Mama (optional), herbes de provence or Italian seasoning blend
1/2 cup pepper jack cheese

Preheat the oven to 350 degrees.  Season the pork chops on both sides and let sit at room temperature while you prepare the chorizo.  Remove the casing from the chorizo and small dice it.  Add to a heated nonstick pan with 2 tablespoons of EVOO.  As that gorgeous red fat renders from the chorizo, throw in the garlic cloves. Cook over medium heat until the chorizo begins to brown and there is a nice amount of fat rendered.

While the chorizo is cooking, place the stuffing crumbs into a mixing bowl.  Remove the chorizo and garlic from the pan with a slotted spoon and add to the crumbs.  Pour the cream-style corn over, and mix everything together.  If it seems a bit dry, add a tablespoon or two of stock, broth, or water.  Set aside.

Now, working in two batches, brown the pork chops in the rendered fat, and place them into a 9 x 13 baking dish.  Put the dish into the preheated oven and bake the chops, uncovered, for 30 minutes.  Remove from the oven and set aside.

In the same pan, add a little more EVOO and saute the shallots or onions until sweet and tender.  Add to the mixing bowl with any remaining oil from the pan.  Season the stuffing mix and set aside to cool.  Once it is cool, add the pepper jack cheese and mix everything together.

Shortly before serving, top each pork chop with an equal amount of the stuffing, then return to the 350 degree oven and bake uncovered for 30 minutes.  Serve with your favorite barbecue sauce.