Grilled Triple Cheese And Bacon Stuffed Pork Chops Recipes

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.

PORK CHOPS STUFFED WITH SMOKED GOUDA AND BACON

Steps:

• Preheat an outdoor grill for medium heat.
• In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
• Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
• Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

GRILLED STUFFED PORK CHOPS

Steps:

• In a small bowl, combine the picante sauce, honey and Worcestershire sauce; stir until honey is dissolved. Divide the sauce into two small bowls; set aside. , In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with sausage; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing. , Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. Serve with sauce from second bowl.

CHEESE STUFFED PORK CHOPS

Steps:

• Fry bacon in pan until crispy, cool down and chop into small pieces
• In a bowl combine together chopped bacon ½ cup grated sharp cheddar cheese, ½ cup grated mozzarella cheese, ¼ cup grated parmesan cheese, parsley and chilli powder. Mix then set aside.
• Prepare your pork chops by cutting a pouch lengthwise.
• Fill the pork with ⅓ of the cheese mixture and do it with the rest. Seal pork chops with either sewing a cooking twine or just by toothpicks.
• Season with salt and freshly ground black pepper then place in a cast iron griddle and grill over medium heat for 5 minutes on each side depending on the thickness of your pork chops.
• Sprinkle remaining mozzarella on top of pork chops then place the pork chops still in the griddle in a 220C preheated oven and cook for 5-8 more minutes until mozzarella is golden brown and bubbling.
• Remove from the oven and remove the pork chops from the griddle, let it rest for 5 minutes prior to serving.

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.

BBQ BACON CHEDDAR-STUFFED PORK CHOPS

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
• In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half.) In small bowl, mix cheese, bacon and 4 teaspoons of the barbecue sauce. Spoon generous tablespoonfuls cheese mixture into each pocket; pinch edges of pork together, and secure with toothpick.
• Sprinkle both sides of pork with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil 1 to 2 minutes, turning once, just until lightly browned. Place pork chops apart on pan.
• Bake 8 to 10 minutes or until meat thermometer inserted in thickest part of pork reads 145°F. In small microwavable bowl, microwave remaining barbecue sauce covered on High 45 to 60 seconds or until heated through.
• Before serving, remove toothpicks from pork chops. Brush chops with warm barbecue sauce; garnish with green onion. Serve with mashed potatoes.

TRIPLE PORK-STUFFED PORK CHOPS

Steps:

• Melt butter in a skillet over medium heat. Add onion, celery, and garlic; cook and stir until tender, 5 to 7 minutes.
• Heat a separate skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine onion mixture, cooked sausage, bread cubes, chicken broth, egg, poultry seasoning, oregano, thyme, and sage in a large bowl. Mix until stuffing is well combined.
• Lay a pork chop flat onto your work surface. Use the tip of a sharp boning or paring knife to cut the largest possible pocket in the pork through a 2-inch slit in the side. Repeat with the remaining pork chops.
• Fill pork chops with the stuffing. Wrap 1 slice bacon along the width of each pork chop, securing with a toothpick. Place bacon-wrapped pork chops in a baking pan. Add any extra stuffing to the bottom of the pan. Cover with aluminum foil.
• Bake the pork chops in the preheated oven until no longer pink in the center, about 40 minutes. Uncover and continue baking until juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BACON CHEESE BROWN SUGAR PORK CHOPS

Steps:

• Preheat oven to 400 degrees F. Spray a 13 x 9-inch baking pan with non-stick spray or line with parchment or foil.
• In a small bowl, mix the brown sugar and the garlic. In another bowl, mix the cheeses. Set the cheeses aside.
• Place pork chops in prepared pan, being careful to leave room between the chops.
• Distribute the garlic/sugar mix evenly over the top of each pork chop. Lay a slice of bacon diagonally on top of each pork chop; tuck ends of bacon under each chop.
• Bake at 400 degrees F for 35-40 minutes. Top with cheese and bake an additional 5-10 minutes to melt cheese.

GRILLED TRIPLE CHEESE AND BACON STUFFED PORK CHOPS

Steps:

• Preheat Grill.
• Fry the bacon in a frying pan over medium/low heat until it is very crispy. Wrap in paper towel once done to drain the fat off and set aside until completely cool.
• Rinse and pat dry the pork chops.
• Turn chops onto their side (fat side down) and cut a pouch lengthwise down the chop -- leave about 1/4" from each end be sure to not slice down all the way through the chop to the other side.
• Season all 3 chops inside and out with half of the seasoning salt. Reserve the remaining salt for the stuffing.
• In a small bowl, crumble all the bacon and then combine the cheeses, parsley and the remaining 1/4 tsp of the seasoning salt. Toss well with hands.
• Equally divide the stuffing between the 3 chops by filling the pouches of each with the mixture.
• With cooking twine or toothpicks ( I prefer twine ) close, as tightly as you can, the pouch of each pork chop.
• Grill over medium heat 6-8 minutes on each side depending on the thickness of your chops.
• Be sure to use a meat thermometer to check the internal temperature and to ensure that you DO NOT OVER COOK! You should reach at least 145 degrees (the USDA has reduced their recommended internal temperature on pork chops down from 160 degrees due to the potential to overcook when trying to reach 160 degrees).
• **I grilled my almost 2" chops for 5 min on each side and then flipped again and rotated the chop 1/4 turn (to create a crisscross grill pattern) and grilled each side again for about 3 minutes. I removed from the heat when the internal temperature was about 150 degrees and then loosely covered with aluminum foil and let rest for about 3-5 minutes and then be sure to REMOVE the twine or toothpicks before serving.**.