I am looking for a great recipe for stuffed porkchps that wil will be cooked on the gas grill.?

Answer 1

Stuffing:
1/2 cup cooked broccoli, chopped
1/3 cup onions, minced
2 cloves garlic, minced
2 tsp fresh parsley, chopped
pinch dry thyme
1/4 cup StoveTop™ Stuffing
1/4 cup Romano cheese, grated
2 Tbsp olive oil
1 egg, beaten
2 tsp butter, softened
fresh ground pepper

Heat olive oil in saucepan, add onions and garlic, saute' until transparent.

Add broccoli, parsley, thyme, and pepper.

Heat while stirring and until thoroughly mixed.

Add stuffing mix, cheese, butter and this mixture to the egg. Mix well.


Pork Chops:

1 cup flour
3 eggs, beaten
3 pork chops, THICK cut.
olive oil

Cut pork chops down the center without peircing all the way through the chop, making a nice pocket inside.

Fill each pocket with the stuffing mixture.

If you want you can use skewers to hold the chops together, or "sew" them shut. What I do, is immediately dip the "open" end in flour, which helps it all bind together.

Dip the pork chops in flour, then egg, then flour again.

In a medium skillet, heat olive oil and brown the chops on each side (and the opening of the pocket).Put on grill


Pork loin chops are grilled with homemade barbecue sauce.
INGREDIENTS:
6 pork chops, 1-inch thick
salt
1 can (8 ounces) tomato sauce
1/2 cup water
1/2 cup finely chopped onion
1/4 cup ketchup
1/4 teaspoon (or more) hot sauce (Tabasco, etc.)
1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
PREPARATION:
Sprinkle pork chops with a little salt. Grill pork chops over medium coals for 35 minutes, turning once. Meanwhile, make barbecue sauce. In small saucepan, combine tomato sauce, water, onion, ketchup, hot sauce, sugar, vinegar, Worcestershire sauce, and salt.

Bring sauce to a boil; reduce heat and simmer, uncovered, for 15 minutes. Brush pork chops with sauce; grill 5 minutes. Turn, brush the other side, and gill 5 minutes longer. Pass remaining sauce with pork chops. Makes 6 servings.

Answer 2

why not just keep it simple and just try sage and onion stuffing,if not how about some apple with a hint off Cinnamon,or try some other fruit,but been in september now i'am not sure about them being available,you could also marinade them in some cider,i know there are some recipe's for apple stuffing about,sogo and just pretend to look at some recipe books in a shop,if you find one you like write it down,or if no one is looking take out the page,hope this helps Kathy ps hope it all goes well and you enjoy it

Answer 3

4 center loin chops, boneless, 3/4- to 1-inch thick
1/3 cup chopped celery
1/4 cup chopped carrot
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons butter or margarine
1/4 cup chopped pecans, optional
2 cups soft bread crumbs
1 egg
1/2 tsp rubbed sage
1/2 to 1 tsp thyme leaves
1 tsp dried parsley flakes or 1 tablespoon fresh chopped
Kosher salt and freshly ground pepper, to taste
4 to 6 medium potatoes, halved or quartered
1 tsp butter or margarine
PREPARATION:
Cut each pork chop horizontally through the center but not quite through, to butterfly. Between plastic wrap, gently pound the chops to thin out. Season with salt and pepper; set aside.
Melt 2 tablespoons of margarine with the olive oil in a skillet over medium-low heat.

Cook celery, carrots, and onion until tender. Pour vegetable mixture into a medium mixing bowl; add bread crumbs, chopped pecans, sage, parsley, thyme, salt, and pepper. Mix until somewhat moistened. Pat a few tablespoons on each chop; roll up and secure with a toothpick.
Place potatoes in the slow cooker/Crock Pot; dot with 1 teaspoon of butter or margarine. Season lightly with salt and pepper.

Place rolls on the potatoes in the slow cooker/Crock Pot. Sprinkle with remaining stuffing mix. Cover and cook on low for 7 to 9 hours. Stuffed pork chops recipe serves 4.

Answer 4

GRILLED STUFFED PORK CHOPS

INGREDIENTS:
4 porkchops at least 1 inch thick
salt and pepper to taste
Cajun seasoning to taste
Stuffing:
1/2 loaf of French bread (cut into 1 inch pieces)
1/2 stick of butter
1 onion (finley chopped)
1 bell pepper (finely chopped)
1 stick of celery (finely chopped)
1 pint of mushrooms (finely chopped)
1 egg (beaten well)
1-2 cups of chicken broth (or water)
2 tablespoon finely chopped parsley
Salt, Pepper, and Cajun seasoning to taste
PREPARATION:
First cut a pocket in the pork chops. Season with the salt & pepper & Cajun spice. Next melt your butter in a skillet and sauté your onion, bell pepper, celery and mushrooms until limp. Then mix the vegetables in the bread pieces, along with the beaten egg, parsley.

Next add some of the broth until you get a moist bread mixture,(it may not take all the broth) Next, season with the salt, pepper, and Cajun spice to taste. Preheat your grill and grill the pork chops until they are done and the meat is white. Around 10 -15 minutes per side.



GRILLED APPLE STUFFED CHOPS

5 tablespoons French's® Spicy Brown Mustard, divided
3 tablespoons honey, divided
1 cup corn bread stuffing mix
1 small McIntosh apple, peeled, cored and chopped
1/4 cup minced onion
1/4 cup chopped fresh parsley
4 rib pork chops, cut 1-1/4 inches thick (about 2 pounds)


Combine 1/4 cup water, 2 tablespoons mustard and 1 tablespoon honey in medium bowl. Add stuffing mix, apple, onion and parsley; toss until crumbs are moistened. Combine remaining 3 tablespoons mustard and 2 tablespoons honey in small bowl; set aside for glaze.
2. Cut horizontal slits in pork chops, using sharp knife, to make pockets for stuffing. Spoon stuffing evenly into pockets. Secure openings with toothpicks.
3. Place pork chops on oiled grid. Grill over medium heat 40 to 45 minutes until no longer pink near bone, turning often. Baste chops with reserved glaze during last 10 minutes of cooking.

Answer 5

well get stove top stuffing; cheese, either hamburger or por ; delicious