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Elevate an ordinary pork dinner with this stuffed pork chops recipe. It’s quick and easy and most importantly delivers on flavor! The seared tender pork stuffed with sauteed spinach, sun dried tomatoes and ricotta cheese filling will make them coming back for more.
Table of Contents
Step 1: What’s in the stuffing?
There are so many ingredients that can be used to make a good stuffing. My advice is to keep it simple. There is not a lot of space inside the pork chop therefore the big, chunky foods will not work. Also, make sure to include a melting ingredient like cheese or dip. This will keep the dish moist and hold all the ingredients together.
For this recipe I used some left over ricotta and mixed it in a bowl with sautéed spinach, sun dried tomatoes and freshly grated garlic. Mix it all together and set aside.
Next, it’s time to create a stuffing pocket in the pork chop. With a small knife, make a cut on the side of the chop to form a pocket without piercing through. Take a large scoop of the stuffing and shove it inside the chop. Make sure to go all the way in and fill until it’s full.
Lastly, season the outside of the stuffed pork chops with Dad’s All Purpose rub and these are ready to hit the grill.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: How to grill the perfect Stuffed Pork Chops.
Preheat the grill to 300 degrees and set for direct heat. Place a cast iron skillet on the grate and let it warm up. Add some olive oil and place the stuffed pork chops on the cart iron with the opening facing the middle. Depending on thickness of the pork chop, grill 3-5 minutes per side or until the internal temperature of the meat is 145 degrees.
Remove off the grill and let it rest for 10 minutes before serving. Enjoy!
Frequently Asked Questions:
The best way to avoid dry meat or know if any protein is ready is to check the internal temperature. Pork especially! Remove the pork chops at 140 internal degrees and rest for 10 minutes for the perfect tender and juicy meat.
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Similar Recipe Ideas:
Printer friendly recipe and video below:
Stuffed Pork Chops
Ingredients
- 3 Bones pork chops
- 1 cup Ricotta cheese
- 3 cups Raw spinach
- 1/3 cups Sun dried tomatoes
- 1 Garlic glove
- 3 tbsp All purpose seasoning
Instructions
- In a mixing bowl add ricotta cheese, sautéed spinach, sun dried tomatoes and freshly grated garlic. Mix it all together and set aside.
- With a small knife, make a cut on the side of the chop to form a pocket without piercing through.
- Take a large scoop of the stuffing and shove it inside the chop. Make sure to go all the way in and fill it full. Season the outside of the stuffed pork chops with your choice of all purpose rub.
- Preheat the grill to 300 degrees and set for direct heat. Place a cast iron skillet on the grate and let it warmup.
- Add some olive oil and place the stuffed pork chops with the pocket opening facing the middle.
- Grill each side 3-5 minutes or until the internal temperature of the meat is 145 degrees. Remove off the grill and let it rest for 10 minutes.
Nutrition
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