Elote-Stuffed Pork Chops


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Elote-Stuffed Pork Chops

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Marinate these pork chops in a purchased smoky chipotle marinade, then stuff with a Mexican-style street corn for a delicious, impressive summertime entrée. Using bone-in pork chops ensure pork does not dry out during the longer cook time used for smoking.

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Servings and Ingredients

Serves 4
4 (12- to-14-oz.) bone-in pork loin Iowa chops, 1¼ to 1½ in. thick
⅓ c. plus 1 cup Briannas smoked chipotle and lime marinade, divided
3 ears Hy-Vee Short Cuts sweet corn cobs
¼ c. bottled Sierra refrigerated grated Cotija cheese, plus additional for garnish
¼ Hy-Vee light mayonnaise
½ jalapeño pepper, seeded and coarsely chopped
4 tsp. finely chopped fresh cilantro, plus additional leaves for garnish
½ tsp. Hy-Vee chili powder
1 tsp. lime zest
1 tbsp. fresh lime juice
4 lime wedges, for serving

Things To Grab

  • Large resealable plastic bag
  • Sharp knife
  • Cutting board
  • Bowl
  • Silicone spatula
  • Small saucepan
  • Pellet smoker
  • Apple wood grilling pellets and water pan
  • Kitchen string
  • Sharp paring knife
  • Silicone pastry brush


  1. Place pork chops in a large resealable plastic bag. Pour 1/3 cup marinade over pork chops; seal bag. Turn bag to evenly coat chops with marinade. Refrigerate for 3 hours, turning bag occasionally.

  2. Meanwhile, cut corn kernels from cobs; place kernels into a medium bowl. Stir Cotija, mayonnaise, jalapeño, 4 tsp. cilantro, chili powder, lime zest and lime juice into corn in bowl; set aside.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  3. Bring remaining 1 cup marinade in small saucepan to boil. Reduce heat to medium-low. Simmer, uncovered, for 10 to 12 minutes or until reduced by half (1/2 cup). Remove from heat; divide reduced sauce into 2 (1/4-cup) portions and set aside.

  4. Preheat pellet smoker according to manufacturer's directions to maintain a temperature of 225 degrees to 230 degrees. Use wood pellets and water pan as directed.

  5. Cut 4 (34-in.-long) pieces of kitchen string; set aside. Remove pork chops from marinade; discard marinade in bag. Make a pocket in each pork chop by first cutting a horizontal 3-in. opening on the fat side of the pork chop using a paring knife. Continue cutting a deep, wide pocket to almost bone or opposite side.

  6. Stuff about 1/3 cup corn mixture into each pocket. Wrap a kitchen string continuously around each chop to keep pockets close; tie to secure.

  7. Place chops on rack in smoker. Close smoker; smoke for 1 hour. Brush tops of chops with ¼ cup reduced sauce. Close smoker; smoke for 40 to 50 minutes more or until stuffing reaches 165 degrees and pork reaches 145 degrees.

  8. To serve, remove string from chops; brush tops lightly with remaining ¼ cup reduced sauce. Garnish with additional cilantro leaves and Cotija, if desired. Serve with lime wedges.

    Note: This recipe was tested using a pellet smoker. Smoking times may vary depending on style and size of smoker.

Nutrition facts


860 Calories per serving

Amounts Per Serving

  • Total Fat: 62g
  • Cholesterol: 180mg
  • Sodium: 1150mg
  • Total Carbohydrates: 18g
  • Protein: 53g

Daily Values

Iron 10%
Calcium 10%
Vitamin D 10%
Potassium 20%

Recipe Source:

Hy-Vee Seasons