Best Grilled Stuffed Pork Chops Recipe By Tasty Recipes

GRILLED STUFFED PORK CHOPS

Steps:

• With a sharp knife, slice pockets horizontally into your thick cut chops - go all the way to the bone, but don't make your opening too large - salt and pepper your chops inside and out - set aside.
• Heat a skillet over medium heat and toss in the bacon, stir and heat fairly slowly to render out the fat. When the bacon is done, remove from the pan and drain - remove remaining fat from your skillet
• In the same hot skillet, heat 1 Tbsp olive oil and saute onion, celery and apple over medium heat until the onion is transluscent. Add in the garlic and saute for a few more minutes.
• When onion and garlic are golden, add 1/2 stick butter (1/4 cup) and melt into the vegetables.
• Add the bacon into the skillet and mix in the processed fresh bread crumbs.
• Moisten with the remaining Tbsp. of Olive Oil
• Add chicken stock until your stuffing is very wet and can be pushed into a ball in your hands - dry stuffing means dry chops.
• Season with the 1/2 tsp salt and 1/2 tsp pepper and taste. Add more seasoning if needed
• Stuff each chop with 1/4 of the stuffing and use a toothpick to "sew" the pocket shut
• Let rest after stuffing for about 10 minutes, long enough to heat up the grill
• Grill on each side about 10 minutes - use a meat thermometer to determine "doneness" - pork should be to about 160 - but measure in the MEAT not in the stuffing.
• Enjoy!

STUFFED GRILLED PORK CHOPS

Steps:

• In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
• Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

SAVORY STUFFED PORK CHOPS

Steps:

• Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage. , Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon pepper. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Discard toothpicks.

STUFFING-STUFFED PORK CHOPS

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

GRILLED STUFFED PORK CHOPS

Steps:

• Cut a one inch horizontal slit in the front of the pork chop.
• Using a sharp knife, slice a cavity into the chop all the way back to the bone. Leave about 1/2 inch uncut along all the sides.
• Combine apple sauce, stuffing, and dijon mustard.
• Divide evenly and stuff into each of the pork chops.
• Squeeze the opening of each chop closes, or secure with a toothpick.
• Sprinkle the chops with salt and pepper, to taste.
• Combine the remaining ingredients to make a sauce.
• Grill the chops over a high heat just long enough to sear both sides, about one minute each side.
• Lower the heat to medium or transfer to the chops to a cooler part of the grill.
• Baste with the sauce and turn several times, basting each time.
• Chops should be done after about 20 minutes total cooking time or until the internal temperature reaches a minimum of 145 degrees.
• Remove from heat and allow chops to rest 5-10 minutes before serving.

GRILLED STUFFED PORK CHOPS

Steps:

• In a small bowl, combine the picante sauce, honey and Worcestershire sauce; stir until honey is dissolved. Divide the sauce into two small bowls; set aside. , In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with sausage; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing. , Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. Serve with sauce from second bowl.

GRILLED STUFFED PORK CHOPS RECIPE BY TASTY

Steps:

• Brown bacon in a skillet. Once browned, drain and set aside.
• Combine bacon, gouda, and cilantro in a bowl and mix well. Set aside.
• Stuff pork chops with bacon, gouda, and cilantro stuffing. Season both sides with all seasonings and grill on medium heat for about 20 minutes, or until the middle measures 160°F.
• Top with any remaining stuffing mixture and allow to melt.
• Serve warm.