The trick is to smoke the meat and not make the meat smoke
GRILLED STUFFED CHOPS
Date:June 11, 2011 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Grilled Stuffed Chops
The stuffing used caramelized onions, olive oil, smoked cheese, BBQ sauce, Kosher salt & pepper.
The onions were cooked in olive oil for 20 minutes.
Then the onions were mixed with smoked cheese, BBQ sauce, Kosher salt & pepper.
The stuffing went into an inverted v-shaped slit cut into the side of the chop. The slit was 1” wide outside & go wider inside.
The chops were 9 oz. 1 1/2” thick, bone-in center cut loin chops. They were seasoned with Kosher salt & pepper
The chops were direct grilled over high heat for 6 minutes.
The chops were finished for another 25 minutes using indirect high heat. End temp was 145 degrees.
The chops were served with some snowflake rolls & Butternut Squash hash
The chops reached an end temp of 150 degrees are resting loosely covered with foil for 5 minutes.
This was a really tasty meal. The chops were very moist and the hash went very well with the pork.
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This recipe came from the current issue of Cook’s Illustrated magazine. It took boneless loin chops and stuffed them with a stuffing whose purpose was two fold: Add some flavor and help keep them moist. What is nice is you can stuff the chops and refrigerate them for up to 24 hours ahead of time. Later you can just fire up the grill and you are ready to go. The chops were grilled using high heat. First direct to sear them, then indirect to finish them without drying them out. the chops were taken to 145 degrees and given a 10 minute rest. This turned out chops that were very moist and the stuffing was a nice extra touch. The recipe had recipes for 3 different stuffings you could make and I definitely plan to try the other two. Soon.