Grilled and Stuffed Pork Chops Recipe
I think you're gonna agree that this stuffed pork chops recipe is probably one of the most tender, flavorful pork chops you ever had come off the grill!
You don't have to grill these. You can brown them in a pan on the stove top in about 2 Tablespoons of oil for about 3 minutes per side and then bake them in a preheated 400° oven for about 10 minutes.
Here's what you are going to need:
4 double thick pork chops
4 slices of bacon, cut into small pieces
2 Tablespoons of diced onion
8 ounces of mushrooms, sliced
2 cup of Pepperidge Farm seasoned stuffing mix
4 cups of chicken broth
2 Tablespoons fresh parsley
2 teaspoon thyme
salt and pepper to taste
Oil (for brushing on the chops before grilling)
For the brine:
1/2 cup of kosher salt
1 cup of brown sugar
1 Tablespoon of Black Peppercorns
1 Tablespoon Dry Mustard
2 Cups of Apple Cider Vinegar
1 pound of ice cubes
For the gravy:
4 ounces of mushrooms, sliced
1/4 cup of butter
1/4 cup of flour
2 cups of beef or chicken broth
Here's what you need to do:
Cut a horizontal pocket in the side of each pork chop. Set aside.
To make the brine, heat the vinegar.
Add the kosher salt (yes, that's not a misprint, it's 1/2 cup of kosher salt), brown sugar, peppercorns and dry mustard.
Stir to dissolve.
Let sit for 5 minutes then add the ice cubes and stir until the ice cubes melt and the mixture has cooled.
Place the pork chops into a plastic container or gallon size freezer bag.
Add the cider vinegar mixture.
Seal and refrigerate about 2 hours. If you let it go longer, you may end up with salty tasting pork chops.
To make the stuffing, cook the bacon over medium high heat until crisp. Add the onions and mushroom.
Cook just until tender.
Remove from heat and add the broth, parsley, thyme, salt and pepper.
Add the stuffing mix.
Stir in the stuffing mix. Set aside.
Remove the chops from the brine. Rinse thoroughly inside and out. Pat dry with paper towels.
Stuff each pork chop with the stuffing mixture. If there is some leftover stuffing just wrap it in heavy duty foil, seal it and put it on the grill along with pork chops then serve it along with the finished pork chops.
Use a couple of toothpicks to secure the pork chops so that the stuffing doesn't fall out.
Brush the chops with oil. Grill over medium high heat for 3 minutes. Turn the chops ¼ turn and grill another 3 minutes. Flip and do the same on the other side so that the pork chops cook a total of 12 minutes(6 minutes on each side).
To make the gravy, melt the butter over medium heat. Add the mushrooms and cook until tender. Add the flour, stir and continue cooking 2 to 3 more minutes. Stir in the broth. Continue cooking over medium heat until hot and bubbly.
This is a wonderful stuffed pork chops recipe that I'm sure you're gonna love!
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If you like my website, you're gonna love my new ecookbook Tried and True Recipes from Mama's Kitchen.
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