Tantalize your taste buds with these Parmesan Crusted Stuffed Pork Chops! Filled with premium prosciutto, provolone and spinach, then grilled to perfection on a Yoder Smokers YS640s Pellet Grill.
WHAT YOU'LL LOVE
- Pocketed thick-cut chops: A side pocket cut into each 1 3/4" chop holds the filling inside the meat instead of on top of it.
- Taco-fold filling: Wrapping the spinach in a folded slice of prosciutto and provolone keeps the filling together and stops loose leaves from spilling out.
- Parmesan Italiano crust: Pressing grated parmesan mixed with Italian seasoning onto both sides browns into a crisp, savory crust on the hot griddle.
- Gremolata finish: Minced parsley, garlic, and lemon zest sprinkled on at the end cuts through the richness of the cheese and pork.
Parmesan Crusted Stuffed Pork Chops
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
5
Prep Time
30 minutes
Cook Time
1 hour
Calories
689
Simple ingredients and BIG flavor! That’s what these Parmesan Crusted Stuffed Pork Chops are all about. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill, stuffs some beautiful Heritage Farms Cheshire Pork Chops to the brim with prosciutto, provolone and fresh spinach before coating them in parmesan cheese and Italian spices and cooking them on a sizzling hot griddle! To top it all off, Chef Tom show you how to prepare a simple, but powerful Gremolata.
Ingredients
-
4 lb Heritage Farms Cheshire Pork center cut pork loin
-
Smoke on Wheels BBQ Marinade
- 5 slices prosciutto
- 5 slices provolone
- 2 cups baby spinach leaves
- 6 tbsp fine grated parmesan cheese
-
2 tbsp Cattleman’s Grill Italiano Seasoning
- 1/2 cup fresh parsley, minced
-
2 cloves garlic, minced
- Zest of two lemons
For the parmesan crust:
For the Gremolata:
Directions
- Slice the pork loin into four equal chops, about 1 3/4” thick. On the side of the chop that is opposite the fat cap, make a 1” wide cut on the side of each chop. Insert the knife and slice a pocket for stuffing. Be careful not to cut all the way through the chop.
Place the chops in a zip top bag and add the Smoke on Wheels BBQ Marinade. Massage to ensure the marinade covers all surfaces, including the pockets cut into the chops. Let marinate for 30 minutes.
Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up with a YS Cast Iron Griddle in place on the left side of the grill, over the fire box.
- Remove the chops from the marinade. Wipe off excess marinade.
- Lay out a slice of provolone cheese. Lay one slice prosciutto over the cheese, folded in half. Place a pinch of spinach leaves on the prosciutto. Fold the entire thing in half, wrapping the cheese and prosciutto around the spinach in the shape of a taco. Repeat with the remaining filling ingredients.
- Stuff the cheese/prosciutto/spinach bundle into the opening on the side of the pork chop. Repeat with the remaining chops.
- Combine the ingredients for the parmesan crust. Sprinkle about 1 tablespoon of the mixture on each side of each chop, distributing equally to cover the surface of the chop.
Grease the hot griddle with Spray Duck Fat to prevent sticking. Sear the pork chops until browned and crispy. Flip and repeat. Turn the chops to sit upright (fat cap down, opening up). When the fat cap is seared, transfer to the cooking grate on the right side of the grill, still propped upright, and continue cooking until the internal temperature reaches 140ºF.
- While the pork chops are cooking, combine the ingredients for the gremolata and toss to mix.
- When the Parmesan Crusted Stuffed Pork Chops reaches 140ºF in the deepest part of the chop, remove from the grill and serve immediately, topped with a sprinkle of the gremolata.
Recipe Note
Recipe FAQ
Why cut a pocket into the chop instead of butterflying it?
A pocket keeps the filling sealed inside the meat, so the cheese stays contained as it melts, and the chop keeps a thick, juicy shape instead of opening flat.
Why marinate for only 30 minutes and then wipe off the excess?
A short soak seasons the surface and the inside of the pocket without making the meat taste cured. Wiping off the extra marinade lets the parmesan crust stick and brown instead of steaming on a wet surface.
Why fold the cheese, prosciutto, and spinach into a taco shape?
Wrapping the spinach inside the folded cheese and prosciutto keeps the filling together, so it slides into the pocket as one piece and doesn't tear or spill.
Why press the parmesan crust onto the chops before searing?
The cheese and Italian seasoning brown quickly on the hot griddle into a crisp, savory crust. Sprinkling about a tablespoon on each side covers the surface evenly.
Why stand the chops upright to sear the fat cap?
Searing the fat cap directly against the griddle renders it and crisps it, which adds flavor and keeps the fat from staying soft and chewy.
Why move the chops to the cooking grate to finish?
After the sear, the cooler side of the grill finishes cooking the thick chops through without burning the parmesan crust over the direct heat of the griddle.
What internal temperature should the pork chops reach?
Whole-muscle pork is safe at 145°F, followed by a 3-minute rest. Insert the thermometer into the deepest part of the meat beside the pocket, not into the filling, so it reads the pork itself.
Why top the chops with gremolata?
Parsley, garlic, and lemon zest add a fresh, bright contrast to the rich cheese and pork. It's best mixed just before serving so the parsley stays vivid.
How indoor-friendly is this recipe?
5 out of 5. A cast iron skillet on the stovetop can sear the chops and a 425°F oven can finish them, exactly the way the griddle and cooking grate do here.
Recipe Highlights
Pocketed thick chops: Hold the filling inside the meat.
Taco-fold filling: Keeps prosciutto, cheese, and spinach together.
Parmesan crust: Browns crisp on the hot griddle.
Gremolata finish: Brightens the rich filling.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.91 oz
- per serving
- Calories
- 689
- Carbs
- 7 grams
- Protein
- 89 grams
- Fat
- 32 grams
- Sodium
- 2893 milligrams
