Raspberry Chipotle Seared Pork Chop With Stuffed Roasted Pepper

I am all about trying new flavors and here is something I created the other day from an inspiration I had.

Ingredients:
Boneless pork loin chops, fat trimmed, tenderized and flattened
4 cloves minced garlic
Fresh cilantro
Sweet onions
Cubanelle peppers
Cream cheese
Chorizo
Olive oil
Raspberries
Chipotle peppers in adobo sauce without MSG
Orange blossom honey
Red wine vinegar
Black pepper
Sea salt
Badia Sazon Tropical
Spanish paprika

Step 1: Raspberry chipotle sauce
Take about 2 cups raspberries and put in a blender with a bit of water (not to much) and 1/2 cup honey blend well. Remove 3 chipotle peppers from adobo sauce and let any extra sauce drip off but do not rinse the pepper. Dice the pepper up and add to the blender then add a very small amount of red wine vinegar about 2 Tbsp and blend well. Place in a container and add honey to desired sweetness (not too sweet though. Set in the frig, pull out 15 minutes before you use the sauce

Step 2:
Start the rice so it is done when the chops are!

Step 3: The caramelized onions
Cut your sweet onions however you like but I prefer larger pieces. Place in a pan on medium high heat and add either a tad bit of butter or butter spread and saute until lightly golden. You want them to be slightly crunchy still but with a light gold color. Most people over cook caramelized onions they should not be mushy! Set to the side in a covered dish to keep warm.

Step 4: The stuffed roasted pepper
Take you cubanelle peppers and slice the top off, cut the stem out of the top and dice up the flesh around the stem through into a bowl. Make sure you cream cheese is at room temp and then add your diced chorizo and 4 cloves minced garlic, mix well, and stuff each pepper as much as you can. Coat the pepper with olive oil and place on a flat cookie sheet in a 425 degree oven. Roast for about 15 minutes or until you start to see a slight golden color on the outsides. Flip peppers to make sure they cook evenly. You do not want to roast them all the way to the point they are mushy just enough where they are cooked and still crunchy. Cut the peppers down the side and into smaller pieces before serving.

Step 5: The seared pork chop
When searing any meat it is very important to get your pan smoking hot. If you are using cheap pans with any type of plastic in the handle you need to go out and get ones without plastic preferably cast iron or stainless steal without non-stick coatings. Make sure any pan without a non-stick coating has been seasoned before hand.

Now make sure your pork is at room temp. Trim any fat from the sides and using a meat hammer tenderize and flatten the pork loin chops. You want about 1/2 inch thick in order for the meat to cook quick and thoroughly. On one side rub Badia seasoning and on the other paprika. Place in a smoking hot pan ( I used a cast iron) with a very small amount of butter spread that is vegetable or canola oil based. Butter and olive oil will burn at this high heat and the meat will not cook like you want it to. Sear on one side then the other for a few seconds each. The meat will appear to be cooked on the outside when searing is done properly as you are only cooking the surface to lock in flavor. Make sure you have good ventilation as lots of smoke will be coming off the pan at this point. After each side is seared reduced heat to medium and cover with a lid until meat is cooked flipping periodically to cook evenly.

Putting it all together:
Place the pork chop on a bed of rice, smother the chop with the raspberry chipotle sauce, place caramelized onion on top, then sprinkle with fresh chopped cilantro. Slice up your roasted pepper and enjoy!