The trick is to smoke the meat and not make the meat smoke

GRILLED STUFFED CHOPS

  Date: June 11, 2011
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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.
Related Photo Entries:
Recipe Source:
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Americas Hometown Favorites
Cooks Illustrated Back Yard BBQ 2011:
Grilled Stuffed Pork Chops - Page 12
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Zyliss Mandoline Slicer
  • Maverick ET-72 Remote Read Thermometer
  • SR 19" Locking Tongs