Thick, juicy pork chops become a memorable Southwest dinner when filled with a savory stuffing of Hatch chile, peppery cheese, herbs, and crisp breadcrumbs. Served alongside sweet, sautéed fennel and vibrant red cabbage, this is colorful comfort food with a restaurant-style presentation. Serves 4.
Southwest Stuffed Pork Chops
Ingredients
•4 thick-cut boneless pork chops, about 1½ inches thick
•1 tablespoon olive oil
•Salt and freshly ground black pepper
•1 cup fresh breadcrumbs
•½ cup shredded Monterey Jack or pepper Jack cheese
•½ cup roasted Hatch green chiles, chopped
•¼ cup finely chopped red onion
•2 tablespoons chopped cilantro
•1 teaspoon ground cumin
•½ teaspoon smoked paprika
•2 tablespoons melted butter
•½ cup chicken broth
Directions
1. Prepare the stuffing: Combine breadcrumbs, cheese, Hatch chiles, red onion, cilantro, cumin, smoked paprika, and melted butter. Add enough chicken broth to lightly moisten the mixture.
2. Stuff the chops: Cut a deep pocket into the side of each pork chop. Season inside and out with salt and pepper, then generously fill each pocket with the Southwest stuffing. Secure with toothpicks if necessary.
3. Sear: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for about 3–4 minutes per side until beautifully browned.
4. Finish in the oven: Transfer the skillet to a 375°F oven and roast for approximately 12–18 minutes, depending on thickness, until the pork reaches an internal temperature of 145°F. Let rest for 5 minutes before serving.
Sautéed Fennel and Red Cabbage
Ingredients
• 1 large fennel bulb, thinly sliced
• 3 cups thinly sliced red cabbage
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper
• Optional: chopped fennel fronds for garnish
Directions
Heat the olive oil and butter in a large skillet over medium heat. Add the fennel, cabbage, and red onion. Sauté for 8–10 minutes, stirring occasionally, until softened but still slightly crisp.
Add the apple cider vinegar, honey, cumin, salt, and pepper. Continue cooking for another 3–5 minutes until the vegetables are glossy, tender, and lightly caramelized.
To Serve
Arrange a generous mound of the sautéed fennel and red cabbage on each plate. Place a golden Southwest stuffed pork chop alongside or directly on top. Spoon any pan juices over the pork and garnish with fresh cilantro or fennel fronds.
Bruce’s Kitchen Tip
Ask your butcher for thick-cut pork chops—they are much easier to stuff and stay wonderfully juicy. The combination of smoky Hatch chile, melted cheese, sweet fennel, and tangy red cabbage gives this dish a colorful Southwest personality that is perfect for a special dinner.
Bruce Lesman is a food columnist and culinary creative known for indulgent desserts, classic Americana, and restaurant-style comfort food. His Culinary Confidential column celebrates nostalgia, technique, and just a touch of showmanship. Bruce has held prior positions as Corporate Food & Beverage Director for Cunard and Seabourn Cruise Lines, Lead Culinary Consultant for Royal Caribbean Cruise Lines, and Vice President of Canyon Ranch Wellness Resorts.
