Southwest Stuffed Pork Chop

Center cut pork chops stuffed with jack cheese, fresh avocado, jalapeno and fresh cilantro, with a chipotle honey glaze, topped with bacon jam and served with a side of southwestern pinto beans.

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 4 hours 25 min
Cook Time: 1 hour 10 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

1/4 cup bacon jam
4 center cut pork chops (1 inch thick)
2 cups southwestern style pinto beans
1/2 cup honey
1 1/2 tablespoons canned chipotle peppers in adobe sauce, mashed
4 slices monterey jack cheese
4 slices avocado, sliced 1/4 inch
2 tablespoons cilantro leaves, minced
8 slices jalapeno peppers, sliced 1/8 inch
1/4 cup ground cumin
4 slices avocado sliced 1/4 inch

Brined Southwestern Pork Chop
2 cups water
1/4 cup lime juice
2 1/2 tablespoons cilantro leaves
1 tablespoon salt
2 teaspoons light brown sugar
4 center cut pork chops

Bacon Jam
3 slices bacon
2 tablespoons red onion, minced
1/2 teaspoon garlic, minced
2 teaspoons sherry wine vinegar
1/8 teaspoon chili powder
1/8 teaspoon ground ginger
1/8 teaspoon ground dry mustard
1 1/2 teaspoons maple flavored pancake syrup
1 1/2 teaspoons light brown sugar

Southwestern Pinto Beans
1 cup chicken stock
1 tablespoon canola oil
2 slices bacon, diced 1/8 inch
1/4 cup yellow onion, diced 1/4 inch
2 tablespoons jalapeno pepper, seeded, diced 1/8 inch
1 tablespoon ground cumin
1/2 teaspoon ground black pepper
1 (16 ounce) can pinto beans, rinsed and drained

Allergens:

Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

Brined Southwestern Pork Chop: Cut a pocket into the center of each chop. In a bowl combine water, lime juice, cilantro, salt and brown sugar. Mix well. Place pork chops in a pan and completely cover with the brine. Refrigerate to marinate for 4 hours. Remove pork chops from brine and pat dry. Drain and discard excess brine.
Bacon Jam: Preheat oven to 325 degrees. Arrange bacon on sheet pan. Cook for 10 minutes or until lightly brown. Drain cooked bacon and reserve 1 tablespoon bacon fat. Rough chop bacon into 1 inch pieces. Heat bacon fat in a large skillet over medium heat, add onions and garlic. Saute for 5 minutes or until translucent. Add chili powder, ginger and dry mustard. Stir and cook for 1 minute. Increase heat to high, stir in vinegar, pancake syrup and brown sugar. Bring to a boil. Add bacon and simmer for 10 minutes or until thick. Let cool for 15 minutes. Transfer to a food processor, pulse until mixture has the consistency of chunky jam. Cool.
Southwestern Pinto Beans: Over medium high heat, add oil to a stock pot. Add bacon and sauté for 3 minutes. Add onions and jalapeno peppers to pot, stir and sauté until onions are tender and bacon is brown. Add pinto beans, chicken stock, cilantro, cumin and black pepper. Reduce heat to low. Allow beans to simmer for 30 minutes. Stir mixture often. Cook until stock reduces and thickens.
For Service: In a small bowl, combine honey and chipotle peppers. Fold slice of jack cheese in half, place first listed avocado slice on top of cheese. Place sliced jalapeno on top of avocado. Place cilantro on top of jalapeno slices. Place pork chop on surface and place cheese, avocado and jalapeno mixture inside pork chop. Season stuffed pork chop with cumin and garlic powder. Preheat grill to medium high heat, place stuffed pork chop on grill. Grill each side for 5 to 6 minutes. Brush top of pork chop with honey chipotle glaze. Place glazed pork chop on plate, top pork chop with 1 slice of second listed avocado and 1 tablespoon bacon jam. Serve pork chop with 1/2 cup pinto beans.