25 min
30 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

Preparation Method
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.

To Freeze:

If you want to make these ahead of time and freeze (or make a double batch and freeze half for later), make them but don’t stuff them with the corn mixture. Wrap tightly in plastic wrap and seal in a Ziploc bag. Freeze for up to 30 days.

To Reheat:

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.
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