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.
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.
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.
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.
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.