Basics Of Charcoal Grilling

Easy Roquefort Cheese Pork Chop With Stuffing


My children adore the taste of stuffed pork chops hot off the grill, and have been begging me to fire up the grill despite the cold weather, so with enough prodding they convinced me that it would be worth the effort. This recipe is a family favorite that I sometimes double because I have teenagers who can take down a side a beef before my we even get a chance to sit down at the table. Many times when cooking this recipe I will throw on some portabella mushrooms and baste with the reserved marinade, and slice them up as a nice side or a tasty appetizer.

Keep in mind when purchasing your pork chops for stuffing; consider the thickness of the cut, and that a thick chop is going to need to cook a longer to cook, slower cooking time are important when cooking a thicker cut of meat as the heat needs to get through to the center. Adding stuffing to a thick pork chop helps maximize the moisture, tenderness, and flavor of the chop.  Enjoy!

Roquefort Cheese Pork Chop With Stuffing

Ingredients

• 4 Pork Loin Rib Chops Cut 1 ½ inches thick

Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.

Marinade:

• 1/2 c. cooking oil
• 3 tbsp. orange juice
• 1 tbsp. Worcestershire sauce
• 3 tbsp. steak sauce
• 3 tbsp. wine vinegar

Combine all ingredients in a zip-lock bag
Place pork chops inside and marinate for 6-24 hours turning occasionally


Pork Chop Stuffing

1. Melt 1 tablespoon butter in heavy medium skillet over medium heat.
2. Add bread and sauté until golden, about 10 minutes.
3. Remove from heat, and transfer mixture to medium bowl.
4. Melt 1 tablespoon butter in same skillet.
5. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes.
6. Add to bread and remove from heat.
7. DO NOT- Mix cheese in hot mixture!
8. Refrigerate until mixture is completely cool, about 15 minutes.
9. Mix Roquefort into bread mixture

Preparation

• Drain the meat, reserving the marinade
• Place in the pork chop pockets, dividing equally -Spoon stuffing into the pork chop pockets
• Close pockets with wooden toothpicks
• Sprinkle pork with salt and pepper to taste

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Charcoal Grill Instructions:

In a covered grill arrange preheated coals around a drip pan. Test the colas for medium heat over the drip pan area. Place the pork chops on the grill rack over the drip pan but not over the coals. Lower the grill hood, and grill the chops for 40-45 minutes turning once and brushing with reserved marinade. Cook pork chops until well done.

Serves 4

Remember Grill Safety

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