Monday, May 28, 2012

Grilled Stuffed Pork Chops

As I wrote earlier today, our third annual blogger get together was this Memorial Day weekend.

One of the cool things about this event is that so far, no one has had to get a hotel room in order to attend. The local East Tennessee bloggers have opened their homes to the out of state bloggers who have traveled to get here.  This year, our "roomies" that stayed at our house were David and Jackie (Inspired by eRecipeCards, My Year On The Grill).  

When they arrived Saturday, we made a quick appetizer of grilled ribeye steak kebabs (Greek marinade) with Tzatziki sauce, olives and grilled flat bread wedges.  

Then we went "free form".  I told Dave that I had a boneless pork loin to cut up into chops and we bounced around some ideas.

This is the refined version of what we came up with on the spur of the moment for one of our Memorial Day cook outs.  It's a pork chop marinated in a chipotle marinade and stuffed with a cheesy, roasted red pepper mix.

grilled stuffed pork chops

We served it with the Black Bean Fiesta flavor of Bush's Grillin' Beans which wasn't a coincidence.  The marinade and stuffing mix for the pork complimented the bold savory chipotle sauce and red peppers in the beans.   Trevor says that the only thing you have to add to Grillin Beans is your fork! 

Grilled Stuffed Pork Chops
serves: 4

  • 4 pork chops, boneless, 1"thick with a pocket cut into the middle off each chop's side
  • salt and pepper to taste
  • 1/2 cup honey flavored BBQ sauce*
For the marinade
  • 3 oz vegetable oil
  • 1 oz white wine vinegar*
  • 1 clove garlic
  • 1 chipotle chile, seeded and chopped
For the stuffing mix
  • 1/2 cup shredded pecorino-Romano cheese*
  • 2 Tbsp roasted red bell pepper, diced
  • 2 Tbsp green onion, finely chopped
  • 2 Tbsp panko bread crumbs
  1. Mix the marinade ingredients together in a blender or mini-food processor.  Marinate the pork chops for 4-6 hours in a zip top bag, turning occasionally.  
  2. Mix the stuffing mix together in a bowl.  Remove chops from marinade and stuff with a quarter of the stuffing mixture.  Seal edges with toothpicks.  Season the outside with salt and pepper*.
  3. Preheat your grill to 350f (medium high).  Make sure the grates are clean and lubricated. 
  4. Place the stuffed pork chops on the grill and grill 6 minutes.  Flip and brush the tops with BBQ sauce.
  5. Cook another 6 minutes until the chops are an internal temp of 145f.  
  • Honey BBQ sauce - You can buy a honey flavored BBQ sauce or just mix 3 oz of your favorite BBQ sauce with 1 oz of honey.
  • Vinegar - if you don't have white wine vinegar, you can use white vinegar, lemon juice, cider vinegar, etc.
  • Cheese - Substitutes could be any salty hard cheese like parmesan, manchego, etc.
  • Salt & pepper - Just sprinkle it on to your liking.  If you insist on a quantity, we used about 1 tsp salt and 1/2 tsp pepper.  But's salt and pepper.  You know how much you like.
Stuff them a little thicker than you need, the mixture will compress once you seal the chops up with toothpicks.

This grill master's best friend - a bold, easy to make side dish.

Marinated, stuffed, grilled and glazed....

Tender, spicy and delicious!

Still hungry after a day on the lake yesterday skiing for the first time.

[Standard Disclaimer]  I received compensation for this post from Bush Grillin' Beans, one of my premier sponsors.