Grilled Stuffed Pork Chops
Grilled Stuffed Pork Chops cooked on a griddle or grill are so easy to make you’re going to wonder why you don’t make them all the time! These gorgeous pork chops are a bit different than some of the other recipes you may have seen. I have a feeling that you and in fact, everyone in your family will love them!
Grilling the pork chops directly on your grill works okay but for this creation, I used my cast iron reversible griddle. I did this because when the meat cooks it shrinks a little which causes the stuffing to start to ooze out. Not only does this make a mess on your grill you may end up losing a portion of that wonderful stuffing, which nobody wants!
The special part about this recipe is the stuffing. It’s not super cheesy, but it has just the right amount of cheesiness. I found that if there is too much cheese in the stuffing it all just ends up oozing out. Total lunch bag let down! In this recipe, the stuffing is more of a spinach dip consistency. This allows for maximum flavor with minimum cheese ooze!
PReparation is Key!
Before you start you need to make sure that you have 4 good sized pork chops. They each should be roughly 1 to 1 ¼ inches thick. Using a sharp knife make a slit about 3 inches deep on the meaty side of the chop.
Next up you need to make the stuffing. In a small bowl mix together the softened cream cheese, grated Parmesan, shallot, spinach, garlic, thyme, and oregano.
You can use a spoon, but I find that using your hands to stuff the pork chops works so much better. Divide the spinach/cheese mixture evenly between the 4 chops.
Use 3 toothpicks for each chop to pin the slit close. This helps to keep the stuffing from oozing out while the chops are grilling.
If you use 3 toothpicks in each chop, you know exactly how many to remove before serving so nobody gets an unexpected surprise!
Ready for the Grill
Spray your griddle with cooking oil; this will help prevent the pork chops from sticking. Put your griddle on the grill and heat it to medium-high heat. Now you need to season the outside of your stuffed pork chop before you put them on the griddle.
This is where the magic happens; you need to generously salt and pepper both sides of your pork chops. Then sprinkle both sides with paprika, a little unconventional but trust me this puts these pork chops over the top!
Once your griddle is heated put your pork chops on the grill and close the lid. You will want to cook them for 7-9 minutes on each side. You are looking for great grill marks on both sides of your chops.
FINISHING THEM OFF
Continue cooking your chops. They are done when, using an instant–read thermometer, it reads 145 degrees F. Remove them from the griddle, cover with foil and allow the chops to rest for 5 minutes or so.
I served them up with some roasted potatoes and crunchy green beans. My wife commented that these stuffed pork chops are restaurant quality! Rather than going out tonight why not surprise your family with a fabulous restaurant quality dinner at home!
**Note if you don’t have a cast iron griddle you can cook these directly on your grill, but you should lower the heat to medium, and be aware that you will lose some of your stuffing through the grates of your grill.
- 4 thick-cut pork chops (bone attached)
- 4 ounces light cream cheese (softened)
- 1/2 cup grated parmesan cheese
- 10 - ounce package of frozen chopped spinach (thawed and drained)
- 1 shallot, finely chopped
- 3 cloves of garlic, minced
- 1 Tbsp dried thyme
- 2 Tbsp dried oregano
- 1 Tbsp Paprika
- 1 Tbsp Kosher salt
- ½ Tbsp freshly ground pepper
- Fresh parsley (chopped) for garnish.
- Spray your cast iron griddle with cooking oil and place it on the grill,
preheat to medium-high.
- Cut a slit approximately 3 inches deep into the meaty side of each of the pork chops.
- In a small bowl mix together the cream cheese, spinach, grated parmesan cheese, shallot, garlic, thyme and, oregano.
- Stuff the pork chops with the spinach mixture dividing it evenly between the 4 chops. Using 3 toothpicks for each chop seal the open edge. I use 3 toothpicks in each so that I know to remove 3 from each before serving!
- Season each chop on both sides with kosher salt, pepper and paprika.
- Place your pork chops on the griddle, close the lid and cook for 7-9 minutes per side. You should have nice grill marks on both sides. The internal temperature of the pork (not the stuffing) should be 145 degrees F.
- Remove from the griddle, cover with foil and allow to rest for 5 minutes.
Amount Per Serving: Calories: 467 Total Fat: 26g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 158mg Sodium: 2171mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 47g