Grilled Stuffed Pork Chops Recipe Traeger Grills Food

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.

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.

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 LOIN

Steps:

• make the rub by roasting the corriander in a hot skillet for about 3 minutes or until you can smell the corriander. Grind this and the oregano with a mortar and pestle or spice grinder. Add all other rub ingredients and mix well.
• Rinse and dry the pork loin.
• Using a sharp, long knife cut 1/2 inch above the cutting surface as you roll the loin out. You should have a continuous slab of meat once complete.
• Apply a little rub to the surface.
• layer the spinach over the surface.
• add the cheese.
• roll the pork loin and tie with butcher twine.
• Sprinkle the rub over the outside surface and rub it inches.
• Place it on a grill so that it cooks indirectly and is not directly over the coals. If using propane, cook over the burners not lighted.
• If desired, add smoke wood, chips or a foil packet with wood chips.
• Cook until internal temperature of the meat is 160°F.
• Let the roast rest 15 minutes or so before slicing.

BRINED, STUFFED AND GRILLED PORK CHOPS

Steps:

• Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
• In a large heavy saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
• In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
• Preheat grill to medium-high heat.
• Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

STUFFED GRILLED PORK CHOPS

Steps:

• Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife.
• Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets.
• Use a small skewer if necessary to hold the edges closed.
• Grill the chops over medium high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.