stuffing pork chops

I noticed that the grocery sells stuffed pork chops that are ready to cook. I also noticed that they’re a couple dollars more a pound than the regular pork chops, and the customer has no control of the quality of the stuffing.

So with that in mind, I decided to see how difficult or easy it was to stuff pork chops. I got 2 thick cut pork chops from my favorite local market, Dorothy Lane Market. These were du Breton pork, which is supposed to be very good (and it is). They were bone-in chops and over an inch thick.

Stuff pork chops with rosemary/garlic roasted fingerling potatoes

I have to admit that I did this on New Year’s Day and am just now getting this posted. Since I live in a German-dominated area, the tradition for New Year’s Day is to have pork and sauerkraut for good luck in the coming year. With that, the stuffing decision was easy: sauerkraut and gruyere cheese.

Stuffing chops

To stuff the chops, I took a sharp knife and cut a small slit into the side of the loin side of the chop. Then, not expanding the slit, I moved the knife through the meat, against the bone, being careful not to cut through past the bone. This created a nice pocked that I could stuff.

To prepare the stuffing, I drained some Snow Floss sauerkraut and rinsed it well, then put it in a sauce pan along with some champagne vinegar and a bit of salt and pepper. I wanted to make sure it was heated so it wouldn’t have to heat inside the pork later. Once it was hot, I mixed in grated aged gruyere cheese, then stuffed it all inside the slit, putting in as much as I could fit in the chops.

Grilling in 20 degrees

The chops got some salt and pepper before going on a hot grill (The Bubba Keg was running at about 500F). I seared both sides for about 90 seconds, then closed the lid and closed down the dampers to run in the 350-400F range, for about 10 minutes aside, or until the chops were at about 140F internal. They came off to rest for a few minutes, and the carry-over took them to just a bit over 145F.

Pork chop with sauerkraut & aged gruyere cheese

I served the chops with some fingerling potatoes that were roasted with rosemary and garlic, making this an easy and very tasty way to have stuffed pork chops. Next time, I plan on a wild mushroom-based stuffing.

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.


  1. I loved stuffed chops on the grill, great stuff. Sounds like you cooked yours to the perfect temp. I love how people react in horror when I cook my chops to 145 final temp, like it’s raw chicken or something. Then they see the perfect, juicy white meat and then they’re ok with it, lol.

  2. Chris,

    Today’s pork isn’t the same as that of years ago… Not as much concern for bad stuff, so it can be medium rare or so. 145 is perfect for me.

  3. These pork chops look amazing. I love the idea of stuffing them and adding that extra flavor. If you are not a big fan of sauerkraut, what other mixtures would you suggest stuffing them with? Thank you!

  4. boy, these look good! for some reason, I’ve always been nervous about making stuffed pork chops, but you’ve inspired me to give it a try!

  5. George,

    I’m going to try stuffing chops with grilled wild mushrooms and fontina cheese, I think. Another good mix would be sauteed apples and/or onions.


    I’m glad you’re going to try now. It’s really simple, I think, but using thick chops makes it easier to know you’re not going to cut through the top of bottom of the chop.

  6. These look delicious Curt! We think the sauteed apple and onion stuffing sounds like a good combination :-)

  7. HB, I think pork takes sweet really well; I’d try berries or about any kind of fruit in it, I think. Morel season is starting here, so stuffing with some good cheese and morel mushrooms would be killer!

  8. Yum! Great suggestions, thanks Curt. They sound delicious!

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