Stuffing and Grilling Pork Chops
- By Tom Jackson
- Nov 7, 2014
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.
Stuffed Pork Chops
Yield: 4 servings
- 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
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.