Corn-And-Cilantro-Stuffed Pork Chops

These thick-cut pork chops get a pocket cut between the ribs and filled with a bright, summery stuffing of fresh corn kernels, chopped cilantro, orange zest, sage, and soft bread crumbs. Seared on both sides until golden, then braised in a covered skillet with water until cooked through and juicy.

The orange zest in the stuffing is the ingredient that ties everything together. It adds a citrusy fragrance that lifts the sweet corn and earthy sage, keeping the filling fresh and lively instead of heavy.

Braising after the sear is what keeps these thick chops moist. Searing alone would dry them out before the center cooks through, but the covered skillet with hot water creates steam that gently finishes the job.

Chef Tips

• Cut the pocket carefully, stopping ½ inch from the bone edge. Cut too far and the stuffing falls out during cooking.
• Seal the pockets with toothpicks angled into the round edge. This keeps the stuffing inside during searing and braising.
• Maintain the water level in the skillet. If it evaporates completely, the chops start frying again and the bottoms burn.
• Remove the toothpicks before serving. They’re easy to miss and not fun to bite into.

Variations

• Add diced roasted poblano pepper to the stuffing for a smoky, Southwestern twist.
• Swap cilantro for fresh parsley and orange zest for lemon zest for a more Mediterranean flavor.
• Use frozen corn kernels when fresh corn isn’t in season. Thaw and pat dry first.