Corn-And-Cilantro-Stuffed Pork Chops
Submitted by ggma
Double-thick pork chops stuffed with fresh corn, cilantro, orange zest, sage, and bread crumbs, seared and braised in a covered skillet until juicy and tender.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minThese thick-cut pork chops get a pocket cut between the ribs and filled with a bright, summery stuffing of fresh corn kernels, chopped cilantro, orange zest, sage, and soft bread crumbs. Seared on both sides until golden, then braised in a covered skillet with water until cooked through and juicy.
The orange zest in the stuffing is the ingredient that ties everything together. It adds a citrusy fragrance that lifts the sweet corn and earthy sage, keeping the filling fresh and lively instead of heavy.
Braising after the sear is what keeps these thick chops moist. Searing alone would dry them out before the center cooks through, but the covered skillet with hot water creates steam that gently finishes the job.
Chef Tips
- Cut the pocket carefully, stopping ½ inch from the bone edge. Cut too far and the stuffing falls out during cooking.
- Seal the pockets with toothpicks angled into the round edge. This keeps the stuffing inside during searing and braising.
- Maintain the water level in the skillet. If it evaporates completely, the chops start frying again and the bottoms burn.
- Remove the toothpicks before serving. They’re easy to miss and not fun to bite into.
Variations
- Add diced roasted poblano pepper to the stuffing for a smoky, Southwestern twist.
- Swap cilantro for fresh parsley and orange zest for lemon zest for a more Mediterranean flavor.
- Use frozen corn kernels when fresh corn isn’t in season. Thaw and pat dry first.
Ingredients
Directions
Cut a pocket between the first and second rib of each chop starting at the round end and working in to ½ inch away from the bone edge.
Set aside.
Mix the remaining ingredients well in a small bowl.
Fill the chop pockets with the stuffing mix.
Seal the pockets by inserting toothpicks at an angle into the round edge of the chops.
Arrange the stuffed chops in a large skillet.
Cook for 10 minutes over medium-high heat, or until the bottom side is just lightly browned.
Turn the chops over and repeat the process.
Lower the heat to simmer and add ½ cup hot water.
Cover the skillet and cook 35 to 40 minutes, or until the chops are no longer pink inside.
Add more water if necessary to keep the liquid level constant.
Remove the chops from the skillet.
Remove the toothpicks from the chops and serve immediately.
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