Parmesan Crusted Stuffed Pork Chops

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.

Parmesan Crusted Stuffed Pork Chops & Gremolata

5 servings


For the parmesan crust:

For the Gremolata:

  • 1/2 cup fresh parsley, minced
  • 2 clover garlic, minced
  • Zest of two lemons


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.

Yoder Smokers YS640 Pellet Grill


  1. Bill Boschert
    September 17, 2019

    When you say the “internal temperature reaches 140 degrees in the deepest part of the chop”, are you referring to where the stuffing is or in a thick part of the pork chop itself?

  2. ALAN S
    September 19, 2019

    That looks so good, if I could get the ingredients by the weekend I would make it. Guess it will probably have to wait until next weekend to make.

  3. BA
    September 20, 2019

    Another great one Tom! You mentioned you’d take suggestions, I’d love to see a video for a calzone made on the YS640s!

    1. ALAN S
      September 25, 2019

      Calzone, oohhhh what a great idea. Might be tough on a grill though but I bet Chef Tom could figure it out.

  4. ALAN S
    September 25, 2019

    Chef Tom,
    Could you make a few of those ahead of time and then freeze to cook at a later date? I am guessing you would not do the outside crust ahead of time but what about the rest?

  5. Matt Gardner
    October 23, 2019

    any ideas besides spinach? Allergic…


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