Chorizo Smothered Pork Chops

6 Steps to complete

• 1
  In a large bowl; whisk salt and the sugar in 2 cups warm water until sugar and salt have dissolved. Add 2 cups ice and continue to whisk for 1 to 2 minutes or until water cools. Add pork chops to brine, cover and refrigerate for 15 minutes or up to 1 day in advance.
• 2
  Preheat oven to 400°F.
• 3
  Preheat a medium skillet over medium heat for 1 minute. Remove the plastic casing from the Chorizo and cook for 8 to 10 minutes, breaking up with a spoon while cooking. Add escarole and cook for 30 seconds to 1 minute or until escarole is wilted. Reserve until needed.
• 4
  Drain brined pork chops and pat dry. Preheat a large cast-iron skillet for 2 minutes over medium-high heat. Add 2 teaspoons vegetable oil and sear brined pork chops 3 to 4 minutes on each side or until golden brown. Transfer to a sheet tray lined with parchment paper. Divide chorizo and escarole mixture evenly between each chop and top with 2 slices Chihuahua® cheese. Bake for 10 to 11 minutes or until pork reaches an internal temperature of 165°F and cheese is fully melted and gooey.
• 5
  While pork chops are baking, make Pan Sauce. Heat same skillet where pork chops were seared for 30 seconds to 1 minute over medium-low heat; add stock and simmer for 1 to 2 minutes, whisking constantly to loosen browned bits from pan. Add sour cream, butter, and black pepper. Cook for 1 to 2 minutes, whisking occasionally, or until sauce is smooth.
• 6
  Transfer baked pork chops to plates or a serving platter, spoon pan sauce over pork chops, garnish with chopped parsley, serve, and enjoy!