PREP Time25 min
Cotija and Vegetable Stuffed Pork Chop Adobo
- ½ package (5 oz.) Cacique® Cotija, crumbled
- 4 boneless pork chops, thick cut
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 (4 oz.) can diced green chilies
- 1 (7 oz.) can corn, Mexican style
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, minced
- 2 cups adobo sauce
Preheat oven to 350°F.
Spray a baking dish with non-stick cooking spray and set aside. Slice a pocket into each pork chop, being careful not to slice through the back or sides. Sprinkle pork with salt and pepper. Heat olive oil in a large skillet over medium high heat. Sear pork chops about 2 minutes on each side, until golden brown. Pork will still be raw inside. Remove and let cool for a few minutes.
In a small bowl mix together chilies, corn, cilantro, onion, and Cacique® Cotija. Stuff mixture into each pork chop pocket. Place in prepared baking dish and bake for 20-25 minutes, or until pork is cooked though and filling is hot. Meanwhile, heat adobo sauce in a small saucepan over low heat.
Serve pork chops with adobe sauce.
If you want to make these ahead of time and freeze (or make a double batch and freeze half for later), make them but dont stuff them with the corn mixture. Wrap tightly in plastic wrap and seal in a Ziploc bag. Freeze for up to 30 days.
Thaw in refrigerator for 24 hours. Unwrap stuffed chops and place on a baking sheet. Bake in a 325°F oven for 30 minutes, or until filling is hot and pork is cooked through.
This is a lovely dish for company but kids will like it too. Serve this on a bed of Spanish rice and you have a well-balanced and healthy meal.