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.
Alton 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.
