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Grilled Stuff Pork Chops
From Stones River Market
<p>I receive emails from the America’s Test Kitchen and this recipe was the featured recipe of the week.</p> <p>From their email:"Americans are fickle about pork. We insist on the leanest meat possible but then complain when it tastes and chews like shoe leather. Brining is a good way to combat dryness and deeply season the meat, but this trick takes far too long for a quick weeknight meal. We found that we could achieve those same goals by stuffing pork chops with moist, flavorful ingredients while the grill was heating up. "</p>Source: Cook's Country - Recipes that Work - http://www.cookscountry.com/default.asp (Entered by John Erdmann)
Serves: Serves four
Step by Step 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.)
- Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until coals are covered with fine gray ash. Pour coals into pile on one side of grill. Set cooking grate in place, cover, and let heat for 5 minutes. Scrape cooking grate clean.
- Grill chops directly over coals until browned on both sides, about 2 1/2 minutes per side. Transfer chops to cooler side of grill, cover with disposable aluminum foil pan, and cook until internal temperature reaches 140 degrees, 6 to 8 minutes longer. Transfer chops to platter, cover with foil pan, and let rest for 5 minutes. (Internal temperature should rise to 145 degrees.) Serve.
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