Place pork chops in a large resealable plastic bag. Pour 1/3 cup marinade over pork chops; seal bag. Turn bag to evenly coat chops with marinade. Refrigerate for 3 hours, turning bag occasionally.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Marinate these pork chops in a purchased smoky chipotle marinade, then stuff with a Mexican-style street corn for a delicious, impressive summertime entrée. Using bone-in pork chops ensure pork does not dry out during the longer cook time used for smoking.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (12- to-14-oz.) bone-in pork loin Iowa chops, 1¼ to 1½ in. thick | ||
| ⅓ c. plus 1 cup Briannas smoked chipotle and lime marinade, divided | ||
| 3 ears Hy-Vee Short Cuts sweet corn cobs | ||
| ¼ c. bottled Sierra refrigerated grated Cotija cheese, plus additional for garnish | ||
| ¼ Hy-Vee light mayonnaise | ||
| ½ jalapeño pepper, seeded and coarsely chopped | ||
| 4 tsp. finely chopped fresh cilantro, plus additional leaves for garnish | ||
| ½ tsp. Hy-Vee chili powder | ||
| 1 tsp. lime zest | ||
| 1 tbsp. fresh lime juice | ||
| 4 lime wedges, for serving |
Things To Grab
- Large resealable plastic bag
- Sharp knife
- Cutting board
- Bowl
- Silicone spatula
- Small saucepan
- Pellet smoker
- Apple wood grilling pellets and water pan
- Kitchen string
- Sharp paring knife
- Silicone pastry brush
Directions
Meanwhile, cut corn kernels from cobs; place kernels into a medium bowl. Stir Cotija, mayonnaise, jalapeño, 4 tsp. cilantro, chili powder, lime zest and lime juice into corn in bowl; set aside.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Bring remaining 1 cup marinade in small saucepan to boil. Reduce heat to medium-low. Simmer, uncovered, for 10 to 12 minutes or until reduced by half (1/2 cup). Remove from heat; divide reduced sauce into 2 (1/4-cup) portions and set aside.
Preheat pellet smoker according to manufacturer's directions to maintain a temperature of 225 degrees to 230 degrees. Use wood pellets and water pan as directed.
Cut 4 (34-in.-long) pieces of kitchen string; set aside. Remove pork chops from marinade; discard marinade in bag. Make a pocket in each pork chop by first cutting a horizontal 3-in. opening on the fat side of the pork chop using a paring knife. Continue cutting a deep, wide pocket to almost bone or opposite side.
Stuff about 1/3 cup corn mixture into each pocket. Wrap a kitchen string continuously around each chop to keep pockets close; tie to secure.
Place chops on rack in smoker. Close smoker; smoke for 1 hour. Brush tops of chops with ¼ cup reduced sauce. Close smoker; smoke for 40 to 50 minutes more or until stuffing reaches 165 degrees and pork reaches 145 degrees.
To serve, remove string from chops; brush tops lightly with remaining ¼ cup reduced sauce. Garnish with additional cilantro leaves and Cotija, if desired. Serve with lime wedges.
Note: This recipe was tested using a pellet smoker. Smoking times may vary depending on style and size of smoker.
Nutrition facts
Servings
860 Calories per serving
Amounts Per Serving
- Total Fat: 62g
- Cholesterol: 180mg
- Sodium: 1150mg
- Total Carbohydrates: 18g
- Protein: 53g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 10%
0%
Potassium 20%