One Cup Old El Paso Medium Salsa
one Cup Kraft Mexican shredded four cheezes
one Cup chopped green onions
Two Cup crushed corn tortilla chips
one Cup mixed red, yellow, green peppers
InstructionsTake the ingredients for the stuffing and blend until it forms a nice paste. You can refridgerate for several hours before.Have your butcher cut you four of his best pork chops two inches thick
Marinate them for two or three days in the Santa Fe Pork Loin Marinade
Remove the chops from the marinade and pat dry--make an incision on each chop to create a nice pocket.
Fill each pocket with the Mexican Stuffing
Place all four on a v-rack pocket side up--keep an inch or so between each chop to allow for browning of each chopI use the Mr Toad drip pan with a small pizza stone inside as a heat deflecter. I place the v-rack in an aluminum drip pan on the grill. I have found this method allows for good 350* cooking without charing the meat. I bring the egg to 350* and used some red oak chips--I have used mesquite which is also excellent. cooking time is around 1hour and thirty minutes or until internal temperature reached 145*
I removed the chops and imediately wrapped in foil for approximately 15 minutes.
Served with Marty's Japaleno Corn Casserole and a Corona and you are in business--NotesNumber of Servings: Time to Prepare: