Sausage and Pepper Stuffed Pork Chop with a Spicy Cream Sauce

5.0/5 rating (1 votes)
Sausage and Pepper Stuffed Pork Chop with a Spicy Cream Sauce

At the lake we love trying new recipes especially when we are using our Big Green Egg.  We are testing recipes for an upcoming project and this one was definitely a winner.  We hope you give this recipe a try.

Enjoy xo 

Cindy

Cindy's Tip:  Your butcher will be more than happy to cut the pocket for you.  Just ask..  

 

Ingredients

  • 2 poblano peppers, divided
  • 2 cubanelle peppers, divided
  • 2 sausage links (sweet or hot)
  • 2 cups baby kale
  • 1 clove garlic, minced
  • 4 double-cut pork chops
  • Olive oil
  • Salt and Pepper
  • -----Cream Sauce---
  • 1 cup low sodium chicken stock
  • 1 1/2 cups heavy cream
  • 1 lime
  • 1/2 cup fresh cilantro, chopped (more for garnish)

Directions

  1. Heat your Big Green Egg (or your grill) to 450 degrees F.  

  2. Add both peppers to the center of the EGG and cook until they are nice and charred on both sides.  About 5-7 minutes.  Remove and place in a bowl then cover with clear wrap for about 5-7 minutes. Remove peppers then peel the skin, open up and scoop out the seeds then chop.  Take half and place in a mixing bowl and take the other half and add to a small sauce pan.

  3. Meanwhile add the sausages to the EGG and grill for about 10 minutes.  Remove and chop then add to the mixing bowl with the peppers.  Add in garlic with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Set aside.  Take the kale and add a few tablespoons of water and microwave for 1 minutes. Chop and add to the bowl.

  4. Using a sharp paring knife and cut 1/2 to about 2 inch long pocket along side the pork chop.  Drizzle the inside and outside of olive oil then season with salt and pepper.  Divide the stuffing mix between the four pork chops.  Place the pork chops in a circle as close as you can get to the center.  Grill each side for 3 minutes with the cover closed.  Transfer the pork to a sheet pan or another pan the will fit comfortably and let it cook until the thermometer reads 145 degrees F.  This will take between 12-16 minutes.  Let sit for a few minutes before serving.  

  5. In the sauce pan with the peppers set over medium heat.  Pour in chicken stock and cream then season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Bring to a simmer while stirring and let cook for about 7 minutes.  Until it becomes a thick sauce. Meanwhile zest the lime and set aside.  Remove from heat and pour in lime juice and add cilantro.  

  6. To serve plate each pork chop then top with cream sauce and garnish with lime zest and extra cilantro.

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