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I was hunting for some recipe ideas in the Big Green Egg cookbook when the wife saw the stuffed pork chops. I wanted to try this the first time I saw it and was glad that she thought they sounded good.
I asked the butcher at Whole Foods to cut me some 2 bone chops and they were like small roasts. The chops have a poblano cream sauce underneath and are stuffed with a cornbread and chorizo stuffing. We served it with the tomato pie recipe from the same book, which is similar to the one we usually make, but has bacon. It was good, but too much bacon flavor. That is one of the few times I will say such a thing.
I will let the pics do the talking form here.
This is where I am really glad I have a small egg too. I added the new platesetter and the tomato pie was cooked on it whilst the chops were grilling on the large. The crust was very nice and crisp and the top browned well too. It's good in the oven, but wow what a difference the egg makes!
It really was one of the more delicious things I have ever made. The poblano cream sauce had a little cornmeal in it for thickening which made it sort of like a thin polenta and was a perfect compliment. I don't think anyone could complain about cornbread and chorizo either.