Bbq Grilled Stuffed Pork Chops By Freda Recipes

GRILLED STUFFED PORK CHOPS

Steps:

• In a small bowl, combine the picante sauce, honey and Worcestershire sauce; stir until honey is dissolved. Divide the sauce into two small bowls; set aside. , In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with sausage; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing. , Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. Serve with sauce from second bowl.

BBQ GRILLED STUFFED PORK CHOPS, BY FREDA

Steps:

• Heat your BBQ GRILL, on high heat. Mix Marinade and set aside in 9X12 pan
• Pork chops need to be Slit ready to be stuffed. Place Pork Chops in marinade, covering all sides well. Making sure the Pouch is filled also with marinade. marinade 1 hr. mininum. turn 1/2 way thru to marinate & coat well all over again.
• Mix stove top stuffing according to Pkg. after 1 hr . . stuff pouch of Pork chops with stuffing.
• Place on grill. . . grilling on high 3-4 min on each side. To Score Chops with grill Marks. NOTE:(COOKING TIMES are Approximate.) reduce heat, grilling another 5-8 min on each side. Checking for doneness you desire. Watch carfully, as every grill heat is different. Remove From grill @ desired doneness.
• Serve with the Additional stuffing and corn on the cob. or a garden salad. Very tasty fast dinner. Many Thanks to Shari and Tim, for a wonderful visit & dinner.

STUFFED GRILLED PORK CHOPS

Steps:

• In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
• Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

GRILLED STUFFED PORK CHOPS RECIPE BY TASTY

Steps:

• Brown bacon in a skillet. Once browned, drain and set aside.
• Combine bacon, gouda, and cilantro in a bowl and mix well. Set aside.
• Stuff pork chops with bacon, gouda, and cilantro stuffing. Season both sides with all seasonings and grill on medium heat for about 20 minutes, or until the middle measures 160°F.
• Top with any remaining stuffing mixture and allow to melt.
• Serve warm.

GRILLED STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. In a large resealable plastic bag, combine the wine or broth, brown sugar, ketchup, soy sauce, garlic, curry, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 2-3 hours. , In a small saucepan, bring water and butter to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Cool., Drain and discard marinade. Open tenderloins so they lie flat; spread stuffing down the center of each. Close tenderloins; tie at 1-1/2-in. intervals with kitchen string., Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

BBQ BACON CHEDDAR-STUFFED PORK CHOPS

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
• In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half.) In small bowl, mix cheese, bacon and 4 teaspoons of the barbecue sauce. Spoon generous tablespoonfuls cheese mixture into each pocket; pinch edges of pork together, and secure with toothpick.
• Sprinkle both sides of pork with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil 1 to 2 minutes, turning once, just until lightly browned. Place pork chops apart on pan.
• Bake 8 to 10 minutes or until meat thermometer inserted in thickest part of pork reads 145°F. In small microwavable bowl, microwave remaining barbecue sauce covered on High 45 to 60 seconds or until heated through.
• Before serving, remove toothpicks from pork chops. Brush chops with warm barbecue sauce; garnish with green onion. Serve with mashed potatoes.

GRILLED STUFFED PORK CHOPS

Steps:

• Cut a one inch horizontal slit in the front of the pork chop.
• Using a sharp knife, slice a cavity into the chop all the way back to the bone. Leave about 1/2 inch uncut along all the sides.
• Combine apple sauce, stuffing, and dijon mustard.
• Divide evenly and stuff into each of the pork chops.
• Squeeze the opening of each chop closes, or secure with a toothpick.
• Sprinkle the chops with salt and pepper, to taste.
• Combine the remaining ingredients to make a sauce.
• Grill the chops over a high heat just long enough to sear both sides, about one minute each side.
• Lower the heat to medium or transfer to the chops to a cooler part of the grill.
• Baste with the sauce and turn several times, basting each time.
• Chops should be done after about 20 minutes total cooking time or until the internal temperature reaches a minimum of 145 degrees.
• Remove from heat and allow chops to rest 5-10 minutes before serving.