[Standard FTC Disclaimer] I am proud to be a sponsored contributor for Smithfield and their premarinated fresh pork selections.
This is probably the easiest recipe that I will ever post here. It is just two ingredients, I almost feel bad for calling it a recipe. But easy is nice to have during the sometimes chaotic schedules of summer, right?
This recipe was so easy because I used one of the items from Smithfield's selection of preseasoned fresh pork - Roasted Garlic and Herb Center Cut Pork Chops. These come already seasoned with herbs, roasted garlic, onion, and red bell pepper so all you have to do is take them out and throw them on the grill.
The garlic and herbs on the pork made me think of garlic and herb Boursin cheese so I thought I would stuff the chops with the herbed cheese. How easy is that? It literally took me longer to preheat my grill than it did to make and grill these delicious pork chops.
That's what Smithfield's Marinated Fresh Pork is all about - easy and tasty. They start with quality, fresh pork cuts like chops, roasts, tenderloins, sirloins, and loin filets and then perfectly season them. Sure I like custom making my own recipes but it's wonderful to have a go-to 30 minute or less short cut on nights when I just don't feel up to it.
Roasted Garlic and Herb Pork Chops Stuffed with Boursin Cheese
serves 4
Ingredients
4 Smithfield Roasted Garlic and Herb Center Cut Boneless Pork Chops
Use a sharp filet knife to cut a pocket in the fat side of the pork chop. Stuff the pocket with 2 tablespoons of the cheese. Close the pocket with two toothpicks.
Grill the pork chops until the meat (not the cheese) registers an internal temperature of 145°f, about 4-5 minutes per side.
Remove from the grill and let rest on a cooling rack for 5 minutes before serving.
I like that these come in portioned packaging like this so you can use exactly how many you need without opening the remaining pork chops.
Seasonings you can definitely see. I haven't added anything to these, this is just how they came out of the package - ready to grill.
I used a very sharp boning knife and once I get the pocket started, I use a series of short strokes with the knife tip to open the pocket up.
While the slit is just about 2 inches long, use the knife to cut from the inside so the cavity actually reaches closer to the ends than the slit does. You want plenty of room for your cheese.
If you have a mini-spatula, those work fantastic for sliding in the cheese but you can just use a spoon our your fingers even.
The lower grilling temps (350-400f) work better because higher temps can cause the muscle fibers to tighten and squeeze out more of the cheese. A little will ooze out but you want most of it to stay in there.
I grilled these on a ceramic kamado style grill using natural hardwood lump charcoal.
But these Smithfield premarinated fresh pork chops also turn out great when cooked on a gas grill. These are two of the Roasted Garlic and Herb and four of the Hickory Smoked Brown Sugar pork chops.
As always, rest your grilled meats on a cooling rack for a few minutes.
Quick and easy, tasty and cheesy - these pork chops were fantastic. I served them with brown and wild rice pilaf.
Here's a flavorful and fast recipe that World Champion BBQ Pitmaster, Tuffy Stone, came up with Smithfield's Premarinated Fresh Pork.
Smithfield is also challenging you to see what you can do with Marinated Fresh Pork to get a flavorful meal ready in 30 minutes with their "Real Flavor, Real Fast" contest. For more 30 minute meal preparation ideas, and to submit your original tip for a chance to win great prizes, head to www.SmithfieldRealFlavorRealFast.com.
