Grilled Wild Rice Stuffed Pork Chops Recipes

GRILLED WILD RICE-STUFFED PORK CHOPS

Steps:

• Heat coals or gas grill for direct heat. In 8-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until celery is crisp-tender. Stir in rice, almonds, salt and pepper until well blended.
• Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Press about 1/3 cup stuffing into each pocket. Secure openings with toothpicks. In small bowl, mix apricot preserves, wine and cinnamon.
• Cover and grill pork over medium-low heat 40 to 45 minutes, brushing occasionally with preserves mixture and turning 2 or 3 times, until pork is tender and slightly pink when cut near bone on the unstuffed sides of chops. Remove toothpicks. Discard any remaining preserves mixture.

CIDER BRINED GRILLED STUFFED PORK CHOPS

Steps:

• For the brine:
• Combine all ingredients in a large container with a tight fitting lid.
• Take the pork chops and insert a fillet knife into the side of each pork chop. Create a 2-inch slice along the side moving your knife along the inside of the chop creating a pocket. Be careful not to pierce the outer sides of the chop. Place the pork chops in the brine for anywhere from 1 hour or up to 24 hours in the refrigerator.
• For the reduction:
• Add the cider to a medium saucepan over medium heat. Cook the cider, skimming off any scum that comes to the surface, until is becomes syrupy and is reduced to about 1/4 cup.
• For the stuffing:
• Combine all the ingredients in a large bowl.
• Preheat grill to high.
• Remove the pork chops from the brine, rinse and pat dry with paper towels. Stuff the cavity with the apples and grill for about 10 minutes on each side. Remove from grill to a serving platter and let rest for about 10 minutes. Brush with the cider reduction, sprinkle with the chopped caramelized pecans and enjoy!
• In a heavy-bottomed pot, cook the sugar and water until the temperature reaches 275 degrees F on a candy thermometer. Add the pecans and stir to coat with the sugar. Once the sugar begins to caramelize add the vanilla extract and stir gently but constantly until fully caramelized. Pour onto a silpat lined baking sheet to let cool, then sprinkle with the red chili powder.

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.

RICE-STUFFED PORK CHOPS

Steps:

• In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

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.

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.

STUFFED GRILLED PORK CHOPS FROM ALTON BROWN'S GOOD EATS

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.