Natural pork cutlets stuffed with poblano peppers and cheese

Votes: 6

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 660, total fat 38 G., saturated fats 17 G., proteins 52 G., carbohydrates 26 G., fiber 5 G., cholesterol 167 mg, sodium 616 mg, sugar 8 G.

This recipe uses Mexican Oaxaca cheese, soft, creamy, and incredibly gooey when hot. Just imagine it's the perfect combination of mozzarella and braided cheese. Stuff pork loin cutlets with it and poblano peppers, and they'll be juicy, with a tender, creamy center, without the cheese oozing out. Serve with sweet potato crumbles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 small sweet potatoes (about 700 g)
1 large poblano pepper
110 g Oaxaca cheese, torn into small pieces
1 green onion, thinly sliced
1 clove of garlic, grated
0.5 tsp grated lime zest
4 natural pork chops on the bone
1.5 tsp ground cumin
2 tbsp. l. olive oil
1/4 cup lightly salted chicken broth
2 tablespoons butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, sweet potato, poblano pepper, Oaxaca cheese, cumin, lime zest

Cooking the dish according to the recipe:

Preheat oven to 230°C (430°F). Microwave the sweet potato for 8 minutes. Transfer to a small baking sheet and roast in the oven until tender, 20-25 minutes.
Meanwhile, grill the poblano peppers directly over a gas burner (or in the oven on broiler mode), turning, until blackened in spots, 6 to 8 minutes. Transfer to a cutting board, remove the stem and seeds, and thinly slice the flesh. Combine in a bowl with the cheese, green onions, garlic, lime zest, and a pinch of salt and black pepper.

Holding a knife parallel to the cutting board, make a long cut down the meaty side of each pork chop, almost to the bone, to create a pocket 2-2 inches deep. Fill the pocket with the poblano mixture, season the chops with salt, pepper, and cumin.
Heat oil in a large oven-safe nonstick skillet over medium-high heat. Add the pork and cook, turning once, until browned, 5 to 7 minutes. Carefully pour in the chicken broth and transfer the skillet to the oven. Bake until the pork is cooked through but still slightly pink at the bone, 8 to 10 minutes.
Divide the pork cutlets and sweet potatoes among plates. Cut a slit in the top of each sweet potato and pinch the ends together to open the slit. Season the sweet potato flesh with butter, salt, and pepper. Pour the pan juices over the pork and serve with lime wedges.

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