Grilled Stuffed Pork Chops for Gas Grill
By America's Test KitchenPublished on November 7, 2011
Time
1 hour
Yield
Serves 4
Ingredients
1 tablespoon olive oil 1 large onion, halved and sliced thin¼ cup barbecue sauce 1 cup shredded smoked gouda or cheddar cheese4 boneless loin chops, about 1½ inches thick (about 8 ounces each)Salt and pepper
Instructions
- Heat oil in large skillet over medium heat until shimmering. Cook onion until soft and deeply browned, 15 to 20 minutes. Transfer to bowl and stir in barbecue sauce and cheese.
- Using sharp paring knife, cut 1-inch opening into side of each chop, then cut pocket for stuffing. Place one-quarter of stuffing in pocket of each chop. Seal chops with toothpicks and season with salt and pepper. (Chops can be stuffed and refrigerated up to 1 day in advance.)
- Heat all burners on high for 15 minutes. Scrape cooking grate clean. Grill pork chops, with lid down, until browned on both sides, about 2 1/2 minutes per side. Leave primary burner on high and turn all other burners to low. Move chops to cool side of grill and cook, with lid down, until internal temperature reaches 140 degrees, 6 to 8 minutes. Let rest for 5 minutes. (Internal temperature should rise to 145 degrees.) Serve.
Time
1 hourYield
Serves 4Ingredients
1 tablespoon olive oil
1 large onion, halved and sliced thin
¼ cup barbecue sauce
1 cup shredded smoked gouda or cheddar cheese
4 boneless loin chops, about 1½ inches thick (about 8 ounces each)
Salt and pepper
Test Kitchen Techniques
Ingredients
1 tablespoon olive oil
1 large onion, halved and sliced thin
¼ cup barbecue sauce
1 cup shredded smoked gouda or cheddar cheese
4 boneless loin chops, about 1½ inches thick (about 8 ounces each)
Salt and pepper
Test Kitchen Techniques
Ingredients
1 tablespoon olive oil
1 large onion, halved and sliced thin
¼ cup barbecue sauce
1 cup shredded smoked gouda or cheddar cheese
4 boneless loin chops, about 1½ inches thick (about 8 ounces each)
Salt and pepper
Test Kitchen Techniques
Why This Recipe Works
Our Grilled Stuffed Pork Chops for Gas Grill recipe produces juicy, tender chops with big flavor. It was vital to use thick loin chops in this recipe because they are ideal for stuffing. Caramelized onions, barbecue sauce, and smoked cheeses (like gouda and cheddar) packed our Grilled Stuffed Pork Chops for Gas Grill with moisture as well as a big hit of flavor.
Instructions
- Heat oil in large skillet over medium heat until shimmering. Cook onion until soft and deeply browned, 15 to 20 minutes. Transfer to bowl and stir in barbecue sauce and cheese.
- Using sharp paring knife, cut 1-inch opening into side of each chop, then cut pocket for stuffing. Place one-quarter of stuffing in pocket of each chop. Seal chops with toothpicks and season with salt and pepper. (Chops can be stuffed and refrigerated up to 1 day in advance.)
- Heat all burners on high for 15 minutes. Scrape cooking grate clean. Grill pork chops, with lid down, until browned on both sides, about 2 1/2 minutes per side. Leave primary burner on high and turn all other burners to low. Move chops to cool side of grill and cook, with lid down, until internal temperature reaches 140 degrees, 6 to 8 minutes. Let rest for 5 minutes. (Internal temperature should rise to 145 degrees.) Serve.
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