Stuffing Stuffed Pork Chops!

SteelCitySmoke814

A friend recently told me about a meal he had which was chicken breast stuffed with stuffing.  I had some fairly thick pork chops lined up for some grilling, and decided to have a little fun.  This one is unbelievably simple, and they turned out great so wanted to share!

Ingredients:

1.  Pork Chops about 1" thick or more.

2.  Your favorite stuffing (we used a recipe my wife/mother-in-law make that we like) - maybe 1/2-1cup per chop.

3.  Rub of your choice.

Process:

1. Lit grill (I use the Spider and Adjustable Rig from CeramicGrillWorks.com) and prepared it for 350-375 indirect.

2. Cut a slit in each Pork Chop, and pack it full of stuffing.  I didn't bother tying or toothpick'ing, but you certainly can.

3. I rubbed each chop with some olive oil and then coated generously with some rub (I used Dizzy Dust tonight).

4. Once I had the thermo reading 350-375 with the AR in place (so 350-375 indirect), I lifted the AR out and seared (1-1.5 minutes per side) each chop on the Spider w/ Cast Iron grate.

5.  I moved them over to the AR setup with Indirect, and let them cook until the chops (be sure your thermo is in the pork and not the stuffing) hit 150.

6.  I took them off, let them rest 5-10 minutes, then good to go!

I made a little white wine gravy as well, and I hope you all give them a try and enjoy them as much as the family did tonight!

Hey_Bulldog

Great minds think alike, I went with the stuffed pork chop and asparagus tonight as well!

http://eggheadforum.com/discussion/1176353/stuffed-boneless-pork-chops-ftw#latest

 What are we cooking tomorrow?  )

Hey_Bulldog

Nice marks BTW - I was thinking about going direct -> Indirect as well but indirect worked out just fine.  Maybe next time I will give that a shot to see how it compares.

SteelCitySmoke814

Ha!  I forgot to mention my pork chops were from Costco...

Your dinner looked great!

UrbanForestTurnings

Nice job. I like to cut a small slit in the chop about one inch. Then work my knife in the chop to create a pocket. Can't tell from the picture if that's the way you did it

SteelCitySmoke814

Thanks!

Your way sounds like it'd yield an even better result. I just slice sorta along one whole side of the chop without going around the chop too much (if that makes sense). I like having a small opening that you work into the pocket and will try that next time.

UrbanForestTurnings

Just make sure your knife is sharp. I use my fish fillet knife. And watch them fingers. It's easy. if I can do it anyone can

SteelCitySmoke814

UrbanForestTurnings said:

Just make sure your knife is sharp. I use my fish fillet knife. And watch them fingers. It's easy. if I can do it anyone can

I did these again tonight, and stuffed them how you described. It yields a much cleaner result; thank you!