Mastering Stuffed Pork Chops On The Aroma Grill

Grilled stuffed pork chops are a delicious and juicy meal that can be made on the Aroma Grill. The key to getting them right is to ensure the filling is warm when it's stuffed into the pork chop, helping to shorten the overall cooking time and create a juicier dish. The Aroma Grill is perfect for this, as it can be used to cook the filling and then used to grill the pork chops. The grill's cast-iron griddle is also ideal for preventing the stuffing from oozing out and creating a mess. To make the dish even more mouthwatering, the pork chops can be brined overnight in a whiskey-maple blend.

Choosing the right pork chops

Thickness:

Select pork chops that are at least 1-inch thick. Thicker chops are less likely to dry out and will give you a nice crust on the outside while keeping the meat juicy. Thin pork chops tend to cook too quickly, making them prone to overcooking.

Bone-in or Boneless:

Bone-in pork chops are generally preferred for grilling as the bone helps keep the meat moist and adds flavour. However, boneless chops can also be used but may cook a bit faster. If you opt for boneless, choose chops with a thin fat cap of about 1 inch for the best results.

Cut of Pork Chop:

There are several cuts of pork chops available, and the best ones for grilling are those that are tender and not too fatty. Here are some recommended cuts:

• Rib chops: These are leaner and have a large, smooth section of meat. They are a good choice for grilling as they are tender and not too fatty.
• Center-cut chops: These chops have both the loin and tenderloin, offering a nice combination of flavours and textures.
• Blade end chops: These chops are from the front of the loin, near the shoulder, and are the fattiest cut. They are suitable for grilling but may require a lower heat setting to prevent drying out.

Quality:

Always choose good-quality pork chops from a reputable source. Look for chops with a nice marbling of fat, which will add flavour and moisture to the meat. Avoid chops with excessive amounts of fat, as this can affect the cooking process and final texture.

Freshness:

Opt for fresh pork chops whenever possible. Check the packaging or ask the butcher about the date the chops were cut and packaged. Fresher chops will have a brighter colour and firmer texture. Avoid chops that have been sitting in the display case for an extended period.

Brining or Marinating:

Consider choosing pork chops that have been brined or marinated. This extra step can help keep the meat moist and introduce additional flavours. Brined or marinated chops may also require less preparation time before grilling.

Remember, the key to choosing the right pork chops for grilling is selecting thick, good-quality chops with the right amount of fat marbling and a suitable cut for the cooking method. By taking the time to select the best chops, you'll be well on your way to creating delicious, juicy grilled pork chops.

Preparing the stuffing

The first step in preparing the stuffing is to cut up the bread cubes and let them dry. This can be done a day or two in advance to ensure the bread is dry and will not make the stuffing too moist. If you are using boxed stuffing, you can skip this step.

Next, prepare the vegetables. You can use a variety of vegetables such as onions, celery, and dried cranberries. Chop the vegetables into small pieces and sauté them in butter until they are tender. This will take around 10 minutes. You can also choose to sauté the vegetables without butter or to skip this step altogether if you prefer your vegetables to have a crunch.

Now it's time to make the stuffing. In a large bowl, combine the bread cubes (or boxed stuffing mix) with the sautéed vegetables and any other desired ingredients, such as chicken broth, milk, and seasonings like salt, pepper, and onion powder. Mix everything together until it is well combined and set the stuffing aside.

At this point, you can also choose to add some extra flavour to your pork chops by pan-searing them over medium heat with a tablespoon of olive oil before stuffing and baking. This step is optional but will give the chops a golden colour and enhance their flavour.

Stuffing the pork chops

To make delicious stuffed pork chops, you'll need to carefully cut a slit in each chop to create a pocket for the stuffing. Here's a step-by-step guide:

Preparing the Pork Chops for Stuffing:

• Choose thick, centre-cut pork chops: Boneless chops are easier to work with, but bone-in chops can also be used. Aim for chops that are at least 1-inch thick to ensure enough space for stuffing.
• Cut a deep slit: Using a sharp knife, carefully cut a deep slit into the side of each pork chop. Make sure you don't cut all the way through the chop. This will create a pocket to hold your delicious stuffing.
• Brining (optional): For extra juicy and flavourful pork chops, you can brine them before stuffing. Simply dissolve some coarse kosher salt in water, add the chops, and refrigerate for a few hours. Brining helps the meat retain moisture and enhances its flavour.
• Prepare your filling: You can get creative with your filling, but common ingredients include cheese, spinach, garlic, herbs, and breadcrumbs. Mix your filling ingredients in a bowl, and taste it to ensure it's well-seasoned.
• Stuff the chops: Use a spoon to generously fill the pocket in each pork chop with your prepared filling. Pack the filling in tightly, and use your hands to close the opening as much as possible.
• Secure with toothpicks: Insert 2-3 toothpicks into each chop to seal the opening and prevent the filling from oozing out during grilling. Remember to remove the toothpicks before serving!

Your stuffed pork chops are now ready for the grill! Remember to preheat your grill to medium-high heat (around 375°F) before placing the chops on it. Grill them for about 5-6 minutes on each side, or until they reach an internal temperature of 145°F for perfectly cooked, juicy pork chops.

Cooking the pork chops

Now that you have assembled your pork chops, it's time to cook them. If you are using a grill, preheat it to medium-high heat. If you are using a cast-iron griddle, place it on the grill and preheat it to medium-high heat. You can use cooking spray or oil the rack to prevent the pork chops from sticking.

Once the grill or griddle is heated, place the pork chops on it. If you are cooking on direct heat, sear the pork chops for 2-3 minutes on each side until you get nice grill marks. If you are using a griddle, cook the pork chops for 7-9 minutes on each side. You are looking for grill marks on both sides of the chops.

If your grill has an indirect heat option, move the chops to indirect heat after searing and cover the grill. Cook until the pork chops are no longer pink. The internal temperature of the pork chops should reach 145°F. Use an instant-read thermometer to check the temperature.

The pork chops are done when they reach an internal temperature of 145°F. Remove them from the grill or griddle and cover them with foil. Let the chops rest for 5 minutes before serving.

And that's it! Your grilled stuffed pork chops are now ready to be served.

Serving suggestions

These grilled stuffed pork chops are perfect for a summer evening with family or friends. They can be served with a variety of side dishes, such as:

• Roasted potatoes and crunchy green beans
• Deviled egg macaroni salad
• Cowboy homemade baked beans
• Herb-grilled potatoes
• Parmesan garlic roasted (or grilled) potatoes
• Bacon-wrapped asparagus
• Grilled pineapple
• Grilled honey-mustard pork chops
• Grilled maple pork chops
• Grilled shredded pork sandwiches
• Grilled pork appetizers

For a dipping sauce, try barbecue sauce, brown sugar soy sauce, or honey garlic sauce.

If you're looking for a drink to pair with your meal, why not try a whiskey? Grilled stuffed pork chops pair well with a whiskey like bourbon, as the whiskey can be used in the brine for the meat, infusing it with flavour.

Frequently asked questions