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Chorizo Smothered Pork Chops

Chorizo Smothered Pork Chops

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45 Min
4
Servings
16
ingredients

Chorizo Smothered Pork Chops are tender, juicy, and bursting with the delicious flavor of V&V Supremo®. Pan seared pork chops are topped with spicy Supremo® Brand Pork Chorizo, escarole, and a blanket of melted Chihuahua® Brand Quesadilla Cheese.

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Ingredients

Pan sauce:

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!
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.; Preheat oven to 400°F.; 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.; 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.; 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.; Transfer baked pork chops to plates or a serving platter, spoon pan sauce over pork chops, garnish with chopped parsley, serve, and enjoy!

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