Best 9 Grilled Stuffed Pork Chops Recipes

CIDER BRINED GRILLED STUFFED PORK CHOPS

Steps:

• For the brine:
• Combine all ingredients in a large container with a tight fitting lid.
• Take the pork chops and insert a fillet knife into the side of each pork chop. Create a 2-inch slice along the side moving your knife along the inside of the chop creating a pocket. Be careful not to pierce the outer sides of the chop. Place the pork chops in the brine for anywhere from 1 hour or up to 24 hours in the refrigerator.
• For the reduction:
• Add the cider to a medium saucepan over medium heat. Cook the cider, skimming off any scum that comes to the surface, until is becomes syrupy and is reduced to about 1/4 cup.
• For the stuffing:
• Combine all the ingredients in a large bowl.
• Preheat grill to high.
• Remove the pork chops from the brine, rinse and pat dry with paper towels. Stuff the cavity with the apples and grill for about 10 minutes on each side. Remove from grill to a serving platter and let rest for about 10 minutes. Brush with the cider reduction, sprinkle with the chopped caramelized pecans and enjoy!
• In a heavy-bottomed pot, cook the sugar and water until the temperature reaches 275 degrees F on a candy thermometer. Add the pecans and stir to coat with the sugar. Once the sugar begins to caramelize add the vanilla extract and stir gently but constantly until fully caramelized. Pour onto a silpat lined baking sheet to let cool, then sprinkle with the red chili powder.

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.

STUFFED GRILLED PORK CHOPS FROM ALTON BROWN'S GOOD EATS

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.

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.

MAPLE PLANK-GRILLED ITALIAN STUFFED PORK CHOPS

Steps:

• Preheat outdoor grill for medium-high heat. Prepare a maple grilling plank by soaking in water according to manufacturer's directions.
• Place the pork chops on a clean, flat surface, and cut from one side through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book. Set aside until needed.
• Melt the butter in a large skillet over medium-high heat. Stir in the onion, garlic, and celery; cook and stir until the onion is soft and transparent, about 5 minutes. Add the spinach, and cook until wilted, 3 to 5 minutes. Pour in the chicken broth, and add the croutons: stir until croutons absorb the broth. Remove from heat, and stir in the Italian cheese blend and the Parmesan cheese. Spoon the vegetable-cheese mixture into the pockets of each pork chop. Close one side of the pork chop over the filling. Place pork chops on the prepared grilling plank. Sprinkle with fresh rosemary, and season with salt and pepper to taste.
• Cover and grill, turning once, until pork chops are no longer pink in the center and juices run clear, about 30 minutes.

MIKE'S BACON-STUFFED GRILLED PORK CHOPS

Steps:

• Combine soy sauce, ketchup, oil, salt, garlic, black pepper, and oregano in a large, zip-top freezer bag for the marinade.
• Lay a pork chop flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chop through a 2-inch slit in the side. Repeat with the remaining chops. Place into the marinade and squeeze out any air. Make sure the marinade gets inside the "pockets" of the chops as well. Marinate for 8 hours, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove chops from the marinade and let them come to room temperature, about 30 minutes.
• Place the brown sugar in a bowl. Dredge each slice of bacon in the brown sugar, coating both sides. Place the bacon on a wire rack and set in a cookie sheet to catch the drippings.
• Bake in the preheated oven until browned, flipping the bacon halfway through cooking, about 20 minutes.
• Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Stuff each of the chops with 2 slices of the sugar-coated cooked bacon, folding in half if needed, and 2 slices Swiss cheese. Use toothpicks to hold the pockets closed after stuffing.
• Sear the chops on the preheated grill, 3 to 4 minutes per side. Move to a cooler spot on the grill and finish with indirect grilling until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Remove from the grill and let rest for 5 minutes. Remove toothpicks and serve.

GRILLED PORK CHOPS STUFFED WITH NECTARINES AND BERRIES

Steps:

• Rub chops with salt and pepper, mint and chili flakes. Grill just to brown the outside on a preheated grill, about 3-5 minutes per side. Remove chops to a cutting board and cut a horizontal slice to make a pocket in each chop. Set aside. In a mixing bowl, toss together sliced nectarines, berries, jam and vinegar. Arrange chops in a 9" x 12" baking dish. Gently stuff the chops with the nectarine mixture. Add any remaining nectarine mixture and sauces on top of the chops. Place chops in apreheated 400 degree oven for 20 minutes, or until chops reach an internal temperature of 145-150 degrees.

GRILLED WILD RICE-STUFFED PORK CHOPS

Steps:

• Heat coals or gas grill for direct heat. In 8-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until celery is crisp-tender. Stir in rice, almonds, salt and pepper until well blended.
• Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing into each pocket. Secure openings with toothpicks. In small bowl, mix apricot preserves, wine and cinnamon.
• Cover and grill pork over medium-low heat 40 to 45 minutes, brushing occasionally with preserves mixture and turning 2 or 3 times, until pork is tender and slightly pink when cut near bone on the unstuffed sides of chops. Remove toothpicks. Discard any remaining preserves mixture.

GRILLED STUFFED PORK CHOPS

Steps:

• 1. Cut a pocket into your chops, season with a little salt and pepper.
• 2. In a small mixing bowl add your bread cubes, onion, celery, herbs, corn and currants. Mix. Add your eggs and mix well.
• 3. Stuff your chops with the filing mixture. Place 2 tooth picks to hold chops together.
• 4. Place on a foil lined cookie sheet and just lay another sheet of foil on top.
• 5. Place on your grill. Now we have a smoker which has a fire box so we placed our chops on the smoker side and cooked them for about 40 minutes. We removed the foil which was on top of the chops about 10 to 15 minutes before they were done. If you are using a gas grill I would say put it on medium heat but use your own judgment. Cook the chops to about 165° temp (yes they have now found out that it is save to eat pork at this temp.)