Serious Eats: Recipes

Grilling: Stuffed Pork Chops

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

[Photographs: Josh Bousel]

20091123-stuffed-pork-chops-cut.jpgAlton Brown may be against stuffing a turkey, but stuffing a pork chop, now that's another story. If you haven't tired of that Thanksgiving dressing and are dearly missing the act of stuffing a bread mixture into a piece of meat, then this is the recipe for you.

I would think that any leftover stuffing should work with this technique, you may just want to add some extra liquid to it so it doesn't dry out when re-cooked. I followed Alton Brown's recipe for a cornbread stuffing with fall flavors (running the gamut from walnuts to dried fruit), piped into brined, double-thick loin chops, then grilled over medium-high heat.

The texture and flavor of the stuffing injected a new and exciting life into these chops, which now has me eying other meats at the butcher that may be ripe for a similar treatment.

Stuffed and Grilled Pork Chops

Printed from

© Serious Eats