Sunday, August 17, 2008

Southwest stuffed pork chops with cilantro cream sauce

6 pork chops, at least 1 1/4 inches thick
1 cup black beans
1/2 cup corn
1/2 cup shredded sharp Cheddar cheese
2 tablespoons chopped red bell pepper
4 tablespoons chopped green onion
1 clove garlic, minced
1 tsp cumin
1/2 tsp chili powder

Cut a pocket into each pork chop. Salt and pepper inside of pockets of pork chops. Toss together the black beans, corn, bell pepper, shredded cheese, onions, garlic, cumin and chili powder. Stuff pork chops lightly with the mixture. Place in a shallow baking dish and bake pork chops at 350° for about 30 minutes. Cover with foil and cook 15 to 20 minutes longer, or until pork chops are done.

Cilantro Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 tablespoon chipotle puree (buy chipotle peppers in adobo sauce and puree in blender)
1/2 cup chopped cilantro

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Stir in chipotle puree and cilantro. Pour over cooked pork chops.

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