Poblano peppers, used in the sauce for these pork chops, are a mild chile pepper that originates in Mexico. These peppers impart subtle heat rather than make a bold statement. The dried version of poblano pepper, ancho chile pepper, is often ground and used as a spice. The stuffing is made from cornbread and sausage. This recipe could also be made using boneless, skinless chicken breasts in place of the pork chops.
Set the EGG for direct cooking at 450°F/232°C.
Using a paring knife, cut a 1 1/2 inch (4 cm) to 2-inch-long pocket along the meat side of each pork chop. Season each pork chop with olive oil and 1 tablespoon (15 ml) of the rub. Crumble the cornbread into a small bowl, add the chorizo, cilantro and stock, and mix well. Divide the stuffing into quarters and place one-quarter of the stuffing inside the pocket of each pork chop.
Place the pork chops on the grid. Close the lid of the EGG and grill for 3 minutes on each side. Close the top and bottom vents, and roast the chops for 12 to 15 minutes, until a food thermometer registers 145°F/62°C or the desired doneness.
Transfer the pork chops to a platter, top with the sauce, and serve immediately. Serves 4.
Place the poblano peppers on the direct side of the grid. Close the lid of the EGG and cook, turning occasionally, for 3 to 5 minutes, until the peppers are black on all sides. Transfer the peppers to a resealable plastic bag. Seal the bag and let the peppers steam for 5 minutes. Remove the peppers from the bag and place on a cutting board. Using a paring knife, cut the peppers open lengthwise and remove and discard the seeds. Dice the peppers into small pieces.
Combine the peppers, garlic, stock, and cream in a small saucepan on the stovetop and simmer for 15 minutes. Using a whisk, add the cornmeal and continue to cook for 7 minutes, or until the sauce has thickened. Remove the saucepan from the heat and add the lime juice and cilantro. Keep warm.
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