Stuffed Pork Chops with Poblano Cream Sauce

Poblano peppers, used in the sauce for these pork chops, are a mild chile pepper that originates in Mexico. These peppers impart subtle heat rather than make a bold statement. The dried version of poblano pepper, ancho chile pepper, is often ground and used as a spice. The stuffing is made from cornbread and sausage. This recipe could also be made using boneless, skinless chicken breasts in place of the pork chops.


  • 4 double-cut pork chops
  • 1 tablespoon olive oil
  • 4 tablespoons Big Green Egg Sweet & Smoky Seasoning
  • 1 cup firmly packed Double Corn Cornbread, or store-bought
  • ½ cup chopped smoked chorizo sausage
  • ½ cup chopped fresh cilantro
  • ½ cup ham or chicken stock


Set the EGG for direct cooking at 450°F/232°C.

Using a paring knife, cut a 1½ to 2-inch-long pocket along the meat side of each pork chop. Season each pork chop with olive oil and 1 tablespoon of the rub. Crumble the cornbread into a small bowl, add the chorizo, cilantro and stock, and mix well. Divide the stuffing into quarters and place one-quarter of the stuffing inside the pocket of each pork chop.

Place the pork chops on the grid. Close the lid of the EGG and grill for 3 minutes on each side. Close the top and bottom vents, and roast the chops for 12 to 15 minutes, until a food thermometer registers 145°F/63°C or the desired doneness.

Transfer the pork chops to a platter, top with the sauce, and serve immediately. Serves 4

Poblano Cream Sauce Ingredients

  • 2 poblano peppers
  • 1 teaspoon minced garlic
  • ½ cup ham or chicken stock
  • 1½ cups heavy cream
  • ¼ cup yellow cornmeal
  • 1 tablespoon freshly squeezed lime juice
  • ½ cup chopped fresh cilantro

Poblano Cream Sauce Instructions

Place the poblano peppers on the direct side of the grid. Close the lid of the EGG and cook, turning occasionally, for 3 to 5 minutes, until the peppers are black on all sides. Transfer the peppers to a resealable plastic bag. Seal the bag and let the peppers steam for 5 minutes. Remove the peppers from the bag and place on a cutting board. Using a paring knife, cut the peppers open lengthwise and remove and discard the seeds. Dice the peppers into small pieces.

Combine the peppers, garlic, stock, and cream in a small saucepan on the stovetop and simmer for 15 minutes. Using a whisk, add the cornmeal and continue to cook for 7 minutes, or until the sauce has thickened. Remove the saucepan from the heat and add the lime juice and cilantro. Keep warm.

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