GRILLED WILD RICE-STUFFED PORK CHOPS
These tender little chops are basted with a flavorful combination of apricot preserves, cinnamon and your choice of white wine or apple juice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 295, Carbohydrate 27 g, Cholesterol 70 mg, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 210 mg
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.
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
These pork chops are stuffed with an applesauce-stuffing mixture. They are easy to make, but they add a special touch to your next grilling adventure. I used rib chops in mine, but any thick-cut chop will do.
Provided by BearsFanJeff
Categories Pork
Time 1h
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 250.5, Fat 1.5, SaturatedFat 0.3, Cholesterol 0.3, Sodium 1271.5, Carbohydrate 55.7, Fiber 3.6, Sugar 11, Protein 4.3
RICE-STUFFED PORK CHOPS
Seasoned coating and rice mixes speed up these mouthwatering chops. "They really impressed my husband when we were first dating."-Becky Aderman, Niagara, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 481 calories, Fat 18g fat (8g saturated fat), Cholesterol 109mg cholesterol, Sodium 1121mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
STUFFED GRILLED PORK CHOPS
Make and share this Stuffed Grilled Pork Chops recipe from Food.com.
Provided by Tina Klein
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 339, Fat 18.2, SaturatedFat 7, Cholesterol 82.7, Sodium 527.3, Carbohydrate 16.9, Fiber 1.2, Sugar 2.1, Protein 25.5
WILD RICE-STUFFED PORK LOIN
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. -Kim Rubner, Worthington, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.
Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 547mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.
GRILLED STUFFED PORK CHOPS RECIPE BY TASTY
Here's what you need: porterhouse pork chops, bacon, smoked gouda cheese, fresh cilantro, fresh thyme, garlic powder, onion powder, seasoned salt, salt, pepper
Provided by Kyle Gibson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1014 calories, Carbohydrate 3 grams, Fat 75 grams, Fiber 0 grams, Protein 77 grams, Sugar 1 gram
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- Heat a small saucepan over medium heat. Once hot add olive oil and onions. Saute for 2 minutes, until softened. Add garlic and salt and continue to cook another minute. Add rice and water. Bring to a simmer over low, cover and cook for 45 minutes or until rice is tender.
- Preheat oven to 375 degrees F. Heat an oven-safe skillet (preferably cast iron) over medium heat. In a small bowl, combine 2 teaspoons salt, pepper thyme and garlic powder. Set aside. Carefully cut a slit in the pork chops, being careful not to cut all the way through. Sprinkle the seasoning evenly over all sides of the pork chops and gently press into the chops. Spoon the wild rice into each pork chop.
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