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For the cornbread:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup stone-ground yellow cornmeal
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 8 tablespoons unsalted butter, melted
  • 2 cups heavy cream

For the poblano cream sauce: 

  • 2 poblano peppers
  • 1 teaspoon garlic, minced
  • 1/2 cup chicken stock
  • 1-1/2 cups heavy cream
  • 1/4 cup yellow cornmeal
  • 1 tablespoon lime juice
  • 1/2 cup fresh cilantro, chopped

For the pork chops: 

  • 4 double-cut pork chops
  • 1 tablespoon olive oil
  • 1 cup firmly packed cornbread (recipe included)
  • 1/2 cup smoked chorizo sausage, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup chicken stock

For the pork chop rub: 

  • 4 tablespoons Big Green Egg Sweet & Smoky Seasoning


To make the cornbread

  1. Set up your EGG for direct grilling at 425°F. In a large bowl, mix together all cornbread ingredients. Pour the batter into a greased 9x13 baking dish. Bake for 35 minutes or until cornbread is cooked through. (NOTE: You will have extra. This is a good thing). 
  2. To make the poblano cream sauce: At 425°F, roast poblanos in your EGG turning occasionally until black on all sides. Transfer to a Ziplock bag; seal and let them steam inside for 5 minutes. 
  3. Remove the seeds from the peppers, then dice. In a small saucepan on the stovetop over medium heat, combine the peppers, garlic, stock and cream; simmer for 15 minutes.
  4. Using a whisk, add the cornmeal; cook for another 7 minutes or until sauce has thickened. Remove from heat and add lime juice and cilantro. Keep warm. 

To make the pork chops

  1. In a small bowl, combine all ingredients for the pork chop rub. 
  2. Cut a 1-1/2 to 2-inch long pocket along the meat side of each pork chop. Season with olive oil and 1 tablespoon of the rub. Crumble the cornbread into a small bowl; add the chorizo, cilantro and stock; mix well. Stuff the pocket of each pork chop with 1/4 of the stuffing. 
  3. Place pork chops on the cooking grid. Close the lid and grill for 3 minutes per side. Close the top and bottom vents, and roast the chops for 12 to 15 minutes, until a food thermometer registers 145°F or the desired doneness.
  4. Transfer the pork chops to a platter, top with the sauce, and serve immediately. 

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