Ingredients
Scale
- 4 thick bone-in center cut pork chops
- olive oil, about a tbsp
- sea salt, fresh ground pepper to taste
Stuffing:
- 1 cup cubed bread (Scott likes to use sourdough)
- 1/3 cup chopped walnuts
- ½ cup crumbled gorgonzola
- 1 scallion, thinly sliced
- 1 teaspoon chopped fresh thyme
- 1 ½ cups chopped apples
- 2 tbsp melted butter
Instructions
- Preheat your grill to 400 degrees.
- While the grill is heating up, combine the stuffing ingredients in a bowl and set aside.
- Rub olive oil on the pork chops and sprinkle with sea salt and pepper.
- Next, take a very sharp knife and cut a pocket into each pork chop, being careful not to cut all the way through.
- Stuff the chops with the filling mixture, you can use a toothpick to seal the pocket shut so it does not fall out on the grill. Use about 2 tbsp of stuffing per pork chop (or more).
Grilling Directions:
- On a grill, set up direct and indirect zones. Grill the pork chops on the direct side, trying to get the heat high- up to 500 degrees, and sear the chops for 3 minutes per side or until char marks form.
- Then, transfer the chops to indirect heat and let them continue to cook for another 3 minutes or until an internal read thermometer like the thermapen reads 145 degrees.
(Directions for the Big Green Egg or Kamado style Grill)
- On the Big Green Egg, you want to get your egg to a high heat, about 500 degrees, and sear both sides for 3 minutes. Afterwards, shut the grill down and let the pork continue to roast for a few minutes, or until an internal read thermometer reads 145 degrees.
- Tent the pork under aluminum foil and let them rest 5 minutes before serving.
Notes
I paired these stuffed pork chops with sliced heirloom tomatoes and prosciutto-wrapped grilled asparagus. It was delicious!
