In order to do stuffed pork chops you need to start with a thick cut pork chop and butterfly it before adding the stuffing. The good news for me is that the Troy Meat Processing that I bought these from already had cut them butterfly and these were monster chops.
If the pork chop is not butterflied simply lay it flat and cut it horizontally about 80-90% through. This gives you enough space to open up the pork.
In this case, I choose freshly sliced mozarella and pepperoni as my stuffing. I opened up the chop and used a 1/2 slice of cheese on each side. I then sliced the pepperoni in half and put 2 total pepperoni on each side.
Fold the chop back together and insert toothpicks to hold it together. I add fresh ground pepper and sea salt for a little flavoring. You could use italian seasonings, but there is so much other flavor it would get over powering.
Add these to the grill and cook to 145 degrees for pork. Make sure that if you are using a meat thermometer that you are checking the pork and not the stuffing. If your meat thermometer touches the cheese it will register a lot hotter than it really is.
I grilled asparagus and brushed on a melted butter with minced garlic. Simple meal that is absolutely delicious.
One final note…do not use colored toothpicks to seal up the chops. I didn’t reliaze it until after, but the color will transfer to your final product. Not a big deal, but it doesn’t make the final meal look as cool.
Remember, an adult beverage during this process is highly encouraged. If I missed anything or you have any questions, you can always find me at www.facebook.com/cbque or on twitter @cbque
