Jul 14 2026
Restaurants›Richardson's Restaurant›Pork Chop Chorizo Recipe

Pork Chop Chorizo Recipe

Inspired by Richardson's Restaurant
Time45m
Serves4

grilled chop stuffed with Schreiner's spicy chorizo, atop pinto beans, topped with cilantro mango

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Ingredients

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Pork Chop

Pinto Beans

Cilantro Mango Salsa

Method

Prepare the Pork Chop

  1. 1

    Stuff the Pork Chops

    Using a sharp knife, make a pocket in each pork chop. Stuff each pocket with an equal amount of Schreiner's spicy chorizo.

  2. 2

    Season the Chops

    Rub the outside of each stuffed pork chop with olive oil, salt, and black pepper.

  3. 3

    Grill the Chops

    Preheat the grill to medium-high heat. Grill the pork chops for 6-8 minutes on each side until cooked through and the internal temperature reaches 145°F (63°C).

Prepare the Pinto Beans

  1. 4

    Sauté the Vegetables

    In a medium saucepan, heat a tablespoon of olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent, about 3-4 minutes.

  2. 5

    Add Beans and Seasoning

    Add the canned pinto beans (drained and rinsed), cumin, salt, and black pepper to the saucepan. Stir well and cook for another 5-7 minutes until heated through.

Prepare the Cilantro Mango Salsa

  1. 6

    Combine Ingredients

    In a bowl, combine diced mango, chopped cilantro, finely chopped red onion, and lime juice. Mix well and season with salt to taste.

Assemble the Dish

  1. 7

    Plate the Dish

    On each plate, place a generous scoop of the pinto beans, top with the grilled pork chop, and finish with a spoonful of cilantro mango salsa on top.

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