This is Scott’s recipe for stuffed pork chops.
I’ve been trying to talk him into writing his first ever blog post on GrillGirl.com because he is an amazing cook, but to no avail.
Granted, we have been a little busy with our newest addition and all (we just had a baby!), but still! So you are stuck with me to write up this tasty stuffed pork chop recipe. It gets its inspiration from The White Dog Café cookbook, with some improvement on Scott’s part with the addition of apples and cooking the pork chops on the grill.
If you’ve ever checked out The White Dog Café in Philly, you’ll see that this restaurant focuses on locally sourced, seasonal, organic ingredients, and the original founder was quite the humanitarian and environmental activist. In the spirit of that, I tried to make this recipe with the highest quality ingredients I could find.
As apples are at the top of the dirty dozen list, I definitely recommend trying to find them organic if you can. The apples, walnuts, and gorgonzola come together to form an irresistible stuffing that compliments the pork chops wonderfully!
Leave the bread crumbs out and this will be gluten-free and closer to Paleo.
Hope you enjoy – this is a longstanding favorite in our house!
- 4 thick bone-in center cut pork chops
- olive oil, about a tbsp
- sea salt, fresh ground pepper to taste
- 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
- 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).
- 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.
I paired these stuffed pork chops with sliced heirloom tomatoes and prosciutto-wrapped grilled asparagus. It was delicious!
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