Stuffing Chops

Lesson

To stuff pork chops, start with chops that are at least 1-1/2 inches thick. Then, with a sharp knife, cut a pocket into the side of the chops, making sure you leave three sides intact by a 1/2 inch.

Next, brine or marinate the chops. Doing so after cutting the pocket will make sure the liquid gets inside as well as outside the chop.

After the chops are brined or marinated, remove them from the liquid, drain, rinse, pat dry (only if you’ve used a brine), and prepare to fill them with stuffing.

Put 2 to 3 tablespoons of stuffing in each chop, being careful not to overstuff as the chop will shrink during cooking. Seal the open side of the chop with a couple of toothpicks.

Cooking stuffed chops

Prepare your grill for direct and indirect cooking.

Place the pork chops over direct heat for about 2 minutes per side, to sear the meat, then move the chops to the cooler, unheated side of the grill. Grill for about 4 to 5 minutes a side.

Remove chops when internal temperature of the meat (not the stuffing) is 160°F.

Stuffing pork tenderloin

For a wonderful presentation at a barbecue dinner party, stuff pork tenderloin. The result will wow your guests.

Place a 4 to 5 pound pork tenderloin and on a cutting board. Cut the loin into a 1/2 inch thick roll by cutting into the length of the meat, stopping at about 1/2 inch. Then cut parallel to the outside surface all the way to the middle. As you cut, unroll the roast away from the knife and continue cutting until the roast looks like an unrolled cake roll.

Now spread your stuffing evenly on the meat, making sure it stays at least an inch from the sides. Roll the pork roast back into a roll, not pressing too hard, and tie with butcher twine in at least three places.

Sprinkle with seasonings and grill like an ordinary pork roast.

Check out our chops recipes!