This pork chop is stuffed with bourbon soaked cherries and raisins, toasted walnuts, fresh sage and cornbread. It’s perfectly suited for Autumn, and for keeping your grill active during the holiday season.
Stuffing and Grilling Pork Chops
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
1 hour
Calories
535
Enjoy grilling made easy with our Stuffed and Grilled Pork Chops. Bursting with flavor, they are stuffed with bourbon-soaked cherries and raisins, toasted walnuts, fresh sage and cornbread, making them the perfect Autumn recipe.
Ingredients
- 4 pork chops
- 1 1/2 cup cornbread, crumbled
- 2 tbsp golden raisins
- 1/4 cup walnuts, toasted, roughly chopped
- 1/4 cup dried cherries, halved
- 1/4 cup buttermilk
- 1/2 tsp black pepper
- 2 tsp fresh sage, thinly sliced
-
1/2 tsp kosher salt
- 1/2 cup bourbon
-
Smoke on Wheels Pork Marinade & Injection
-
John Henry Pecan Rub
Directions
Place the dried cherries and raisins in a small bowl. Pour the bourbon over the top. Place chops into container or bag and cover with Smoke on Wheels Pork Marinade & Injection. Refrigerate for 2 hours.
Remove chops from container. Insert a 6" boning knife at one end of the chop. Cut a horizontal pocket, being careful not to cut all the way through. Keep the base of the knife in one place as you slice, so the opening in which you will stuff the filling stays small enough that the filling will not fall out while cooking. Preheat your Yoder Smokers YS640 to 450°F, set up with GrillGrates.
Remove the fruits from the bourbon. Combine them with the rest of the ingredients, and put into piping bag. Pipe each chop full of the cornbread mixture. Alternatively, you can stuff the filling by hand, or use a zip top bag as a makeshift piping bag. Just put the filling in the bag, and cut off one corner. Once the chop is stuffed, dust with John Henry's Pecan Rub.
- Grill the chops for about 6 minutes on each side. Turn each chop 45 degrees after 3 minutes for diamond grill marks. Remove from the grill when the internal temperature reaches 145°F (check the temperature using an instant read thermometer). Rest 5-10 minutes before slicing.
Recipe Note
Yes—thyme or rosemary would pair well with this autumn-themed stuffing.Frequently Asked Questions
Can I use fresh herbs instead of sage?
Can I substitute the bourbon?
Use apple cider or white wine if you prefer non-alcoholic or lighter flavor.
How thick should the pork chops be?
Choose chops about 1–1¼ inches thick to hold the stuffing and grill evenly.
Can I bake instead of grill?
Absolutely—bake at 375°F for about 25–30 minutes until temperature reaches 145°F.
How do I reheat leftovers?
Gently reheat in the oven at 300°F, loosely covered, until just warmed through.
Can I cook these indoors?
Nutrition
Nutrition
- Serving Size
- 7.86 oz
- per serving
- Calories
- 535
- Carbs
- 28 grams
- Protein
- 24 grams
- Fat
- 29 grams
- Sodium
- 602 milligrams
