Chorizo Stuffed Pork Chops Recipes

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CHORIZO STUFFED PORK CHOPS



Chorizo Stuffed Pork Chops image

Make and share this Chorizo Stuffed Pork Chops recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
8 ounces fresh chorizo sausage, casings removed
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 teaspoons minced garlic
2 corn muffins, crumbled
4 bone in pork rib chops, pocket cut in side (1 1/4 inch thick)
3 slices bacon, cut into 1/4 inch strips
1 large onion, sliced
2 tablespoons water
3 teaspoons minced garlic
2 tablespoons all-purpose flour
1 (14 ounce) can low sodium chicken broth
2 teaspoons cajun seasoning
2 tablespoons minced flat leaf parsley

Steps:

  • Preheat oven to 400°F
  • In large skillet, heat oil over medium heat. Cook chorizo 3 - 4 minutes. Add onion, bell pepper, and celery, saute 5 minutes. Season with salt and pepper. Stir in garlic and crumbled corn muffins. Cook 1 to 2 minutes; set aside.
  • When cool stuff 1/2 cup stuffing into pockets of pork chops. Close with toothpick. Set aside.
  • In large skillet fry bacon until browned, transfer to paper towels. Add pork chops to skillet; cook over medium-high heat 3 minutes. Turn and cook additional 3 minutes. Transfer to baking sheet. Roast chops 6 - 8 minutes.
  • Meanwhile discard all but 2 tablespoons dripping in skillet. Add onions, water and garlic to skillet; saute 2 - 3 minutes. Stir flour into skillet; cook 3 - 4 minutes. Pour chicken broth and Cajun seasoning into skillet and cook, stirring until thickened.
  • To serve: spoon half onion mixture onto serving platter. Place pork chops on onions; spoon remaining onions over chops. Sprinkle reserved bacon and parsley over. Serve immediately.

Nutrition Facts : Calories 1321.4, Fat 81.4, SaturatedFat 20.9, Cholesterol 325.7, Sodium 1256.1, Carbohydrate 29.2, Fiber 2.6, Sugar 5.4, Protein 111.7

CHORIZO-STUFFED PORK LOIN



Chorizo-Stuffed Pork Loin image

Provided by Jose Garces

Categories     main-dish

Time P1DT1h45m

Yield 6 servings

Number Of Ingredients 31

Kosher salt
4 to 6 pounds bone-in pork loin, trimmed, chine bone removed
3 dried Nora chiles
6 dried ancho chiles
2 cups hot water
1 tablespoon roughly chopped garlic
1 tablespoon honey
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon toasted ground black pepper
1/2 cup extra-virgin olive oil
1 stick (8 tablespoons) butter, at room temperature
12 ounces chorizo Bilbao sausage (semi-cured chorizo)
2 tablespoons toasted pine nuts, for garnish
2 cups arugula leaves, for garnish
Chimichurri, recipe follows, for serving, optional
Tamal en Cazuela, recipe follows, for serving, optional
1/2 cup white wine vinegar
1 teaspoon chile flakes
3 bay leaves
2 cloves garlic
1 cup chopped fresh parsley
1 cup chopped fresh oregano
1 cup extra-virgin olive oil
Kosher salt
5 tablespoons butter
Kernels cut from 3 ears fresh white sweet corn or 2 cups thawed frozen white corn kernels
5 1/2 cups chicken stock
1 cup white cornmeal
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • In a large container, whisk together 1/2 cup salt and 1 gallon (16 cups) water. Put the pork loin in the container and seal tightly. Brine the pork, refrigerated, for at least 24 hours before using.
  • To make the marinade, remove the stem and seeds from the Nora and ancho chiles. Toast the chiles in a dry pan until just fragrant but no color forms, about 2 minutes. Place the chiles and hot water in a blender and blend on high until smooth. Add the garlic, honey, thyme, rosemary, pepper, olive oil and 1 teaspoon salt and blend again until smooth. Let cool.
  • In a small bowl, blend together one-quarter of the marinade with the butter. Set aside at room temperature.
  • Remove the pork loin from the brine and pat dry. Using a knife-honing steel, hollow out the very center of the pork loin. Place the Bilbao sausage in the hole you have created. Spread the remaining marinade evenly on the stuffed pork loin and allow it to marinate at least 20 minutes and up to 2 hours.
  • Preheat the oven to 375 degrees F. Place the pork loin on a roasting rack and roast until the internal temperature reaches 140 degrees F, 45 minutes to 1 hour. Remove from the oven, brush the butter-marinade mixture all over the pork and allow to rest for at least 10 minutes before carving.
  • Plate on a large platter and garnish with toasted pine nuts, arugula leaves and Chimichurri if using. Serve with Tamal en Cazuela if desired.
  • In a blender, combine the white wine vinegar, chile flakes, bay leaves and garlic. Blend until smooth. Combine the mixture with the parsley, oregano and olive oil. Season to taste.
  • Melt 2 tablespoons of the butter in a saucepan over medium heat and cook the corn kernels until they are translucent, about 10 minutes. Add 5 cups of the chicken stock and bring to a boil over high heat. Slowly whisk in the cornmeal and continue stirring until the mixture begins to thicken, about a minute or so.
  • Decrease the heat to low and cook, stirring frequently, until the tamal is very thick and creamy, 35 to 40 minutes. Add the remaining 1/2 cup chicken stock and stir to incorporate. Add the cream and remaining 3 tablespoons butter and stir to combine. Season to taste with salt and pepper. Keep warm until serving time, or cover and refrigerate for up to 2 days and rewarm over medium-low heat, adding more stock as needed to restore the creamy texture.

SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS



Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
4 large, boneless center-cut pork chops, 1 1/2-inches thick
1/2 tablespoon paprika or smoked sweet paprika, half a palm full
Salt and pepper
1/4 pound chorizo, casing removed, finely chopped
2 cloves garlic, chopped
1 small yellow onion, chopped
1 tablespoon chopped thyme leaves, 4 sprigs
1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
1/2 cup flat-leaf parsley, a couple of generous handfuls
1/4 cup dry sherry or dry white wine, eyeball it
1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets
1 lemon
Marcona almonds or sliced almonds toasted in butter, your choice
Cheesy Rice, recipe follows, optional
Crusty bread, to pass at table
2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
  • While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
  • Bring 1 to 2 inches of water to a boil in another skillet with a lid.
  • Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
  • Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
  • Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
  • Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Ease of preparation: easy

JIM'S PORK CHORIZO



Jim's Pork Chorizo image

This recipe is so simple to make but for the best flavor you have to wait four days to use it.

Provided by BIGJIM

Categories     World Cuisine Recipes     Latin American     Mexican

Time P4DT15m

Yield 6

Number Of Ingredients 8

2 pounds ground pork
2 teaspoons salt
4 tablespoons chili powder
¼ teaspoon ground cloves
2 tablespoons paprika
2 cloves garlic, crushed
1 teaspoon dried oregano
3 ½ tablespoons cider vinegar

Steps:

  • Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.8 g, Cholesterol 98.2 mg, Fat 22.9 g, Fiber 2.8 g, Protein 27.9 g, SaturatedFat 8.3 g, Sodium 906.5 mg, Sugar 0.7 g

CHORIZO-STUFFED PORK TENDERLOIN



Chorizo-Stuffed Pork Tenderloin image

Chorizo rolled up in a butterflied pork tenderloin packs a savory punch when topped with a drizzle of ginger-lime marmalade.

Categories     Entree

Time 1h40m

Yield 4

Number Of Ingredients 6

1 pound (16 ounces) pork tenderloin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 ounces (1/2 cup) ground chorizo sausage
1 1/2 tablespoons olive oil
1/4 cup ginger lime marmalade or your favorite marmalade

Steps:

  • Heat oven to 450°F. Butterfly the tenderloin until it is laid out flat. Place the butterflied tenderloin between large pieces of plastic wrap. With a meat tenderizer,pound tenderloin until 1/4-inch thickness.
  • Season the tenderloin on both sides with salt and pepper. Place the chorizo down the center of the tenderloin, patting it down, and leaving about 2 inches on all sides of the chorizo. Roll up the tenderloin. Truss the tenderloin with kitchen string.
  • Heat a large sauté pan to high heat. Pour in the oil. Place the trussed tenderloin in the hot oil. Sear the tenderloin on all sides evenly, until the bottom has a browned crust.
  • Slide the skillet into the hot oven. Bake for 12-16 minutes or until an internal temperature of 160°F has been achieved.
  • Remove trussing; slice the tenderloin on a bias. Place the pieces on a platter. Drizzle the tenderloin with marmalade. Serve immediately.

Nutrition Facts : Calories 360, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 10 g, TransFat 0 g

GRILLED PORK CHOPS WITH CHORIZO, DATES AND MANCHEGO STUFFING



Grilled Pork Chops With Chorizo, Dates and Manchego Stuffing image

In the U.S., stuffed pork chops usually have a breadcrumb filling. This Spanish treatment calls for a unique and flavorful stuffing of spicy chorizo, sweet dates, and Manchego cheese, a sharp cheese from the La Mancha region of Spain. Alternatively use local, affordable cheddar if Manchego is unavailable. Recipe courtesy of Grand Champion of the popular cooking competition, "Chopped" and recent winner of "Iron Chef America" - Chef Madison Cowan on behalf of the National Pork Board

Provided by Pork Board

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

6 double-thick bone-in pork chops, about 12 ounces each
2 cups apple cider vinegar
1 cup light brown sugar, packed
1/2 cup sea salt
1 tablespoon dry mustard
1 tablespoon black peppercorns
1/2 gallon ice water
2 tablespoons unsalted butter
1 lb smoked spanish chorizo, diced
2 medium celery, finely chopped
1/3 cup dates, pitted and finely chopped
2 tablespoons shallots, finely chopped
1 tablespoon fresh parsley, minced
2 teaspoons fresh sage, minced
1/2 teaspoon smoked paprika
1 cup manchego cheese or 1 cup sharp cheddar cheese, shredded
to taste sea salt & fresh ground pepper

Steps:

  • Marinating Time: 3 hours.
  • To brine pork chops: Bring vinegar, brown sugar, salt, mustard, and peppercorns to a simmer over medium heat, stirring to dissolve salt. Do not inhale fumes. Transfer to large, deep food-safe container. Let cool until tepid. Stir in iced water. Submerge chops in brine. Refrigerate for 3 hours, no longer.
  • To make stuffing: Melt butter in a large skillet over medium heat. Add chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes. Add celery, dates, and shallot, and cook, stirring often, until celery is tender, about 5 minutes. Stir in parsley, sage, and paprika. Transfer to a bowl and let cool completely. Stir in cheese and season with salt and pepper.
  • Remove chops from brine, rinse under cold water, and blot dry with paper towels. Cut a horizontal pocket in each chop to the bone using a sharp knife. Spoon equal amounts of stuffing into each chop, and close each opening shut with wooden toothpicks. Do not overstuff the chops; you may not use all of the filling.
  • Prepare a medium fire in an outdoor grill. (For a gas grill, preheat to about 400ºF. For a charcoal grill, let the coals burn until covered with white ash and you can hold your hand about an inch above the cooking grate for 3 seconds.) Brush cooking grates clean. Grill pork, with the lid closed as much as possible, turning occasionally, until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 15 minutes. Remove from the grill and let stand for 3 to 5 minutes.
  • Remove toothpicks and serve.

Nutrition Facts : Calories 729.1, Fat 36, SaturatedFat 13.6, Cholesterol 179, Sodium 9889.7, Carbohydrate 46, Fiber 1.5, Sugar 41.4, Protein 50.8

PORK CHOPS IN TOMATO & CHORIZO



Pork Chops in Tomato & Chorizo image

Pork chops with a spicy spanish twist. A lovely dinner for two.

Provided by kasia_bauly

Time 1h10m

Yield Serves 2

Number Of Ingredients 7

2 Pork chops
150g Chorizo (diced)
300g/ 1 tin Tomatoes
1 small onion, halved
1-2 cloves of garlic, peeled + left whole
30g unsalted butter
Salt and freshly ground pepper

Steps:

  • Pour tinned tomatoes into saucepan and chop small. (I use scissors for a more rustic look once cooked)
  • Peel and half a small onion and add place into saucepan. Peel garlic cloves and add to saucepan whole. Season with a pinch of salt and pepper.
  • Leave to simmer gently for 20 minutes before beginning on pork.
  • Roast pork chops in oven at 200c for around 25-30 minutes.
  • Pan fry the chorizo in 10g of butter for 3-5 minutes. Remove the garlic and onion from the sauce and add the chorizo + pan juices. Add the remaining butter and simmer for 5 minutes.
  • Spoon thick sauce over the pork chops and serve with potatoes or veg of your choice.

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From bourbonbarrelfoods.com


PORK TENDERLOIN STUFFED WITH CHORIZO - CREATE THE MOST ...
All cool recipes and cooking guide for Pork Tenderloin Stuffed With Chorizo are provided here for you to discover and enjoy. Healthy Menu. Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes Quick Healthy Tortellini Dinner ...
From recipeshappy.com


VEAL CHOPS WITH CHORIZO STUFFING RECIPE - MARCIA KIESEL ...
Step 2. In a medium skillet, heat 3 tablespoons of the olive oil. Add the mushrooms in a single layer, season with salt and pepper and cook over high heat until browned on …
From foodandwine.com


CHORIZO STUFFED PORK LOIN - AUTHENTIC LATINO FOOD & RECIPES
Preheat oven to 350°F. Remove peel from 3 of largest sausages and trim ends flat. Finely chop remaining chorizo and set aside for sauce. Step 2. Stand roast on end on cutting board. Insert thin-bladed (boning or slicing) knife down center to make 2-inch opening all the way through. Use your fingers to enlarge opening to 1-inch-diameter hole.
From goya.com


EASIEST WAY TO PREPARE YUMMY CHORIZO STUFFED PORK ...
Chorizo-Stuffed Pork Tenderloin recipe: This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Chorizo stuffed Pork step by step. Preheat oven and an oven safe skillet. The way to find if a skillet is preheated is rinse it. Then drain, and put on to heat. When the skillet is dry the skillet is heated.. Mix the Chorizo, salt, onion powder, garlic, egg, …
From cookingrecipes2.com


10 BEST PORK CHORIZO RECIPES | YUMMLY
2022-05-08 Pork And Chorizo Meatballs With Pozole Broth And Pickled Chili Grits Pork Foodservice. pepper, salt, salt, scallions, guajillo chiles, black pepper and 26 more. A Crabby Seafood Feast! AliceMizer. crab, clarified butter, shrimp, old bay seasoning, pepper, corn-on-the-cob and 4 more.
From yummly.com


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