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Thursday, July 5, 2012

Grilled Pork Chops Stuffed with Goat Cheese and Roasted Red Peppers

I would have loved to have shown you a shot of the inside of this piece of pork.  I would have loved to have shown you the goat cheese and roasted red pepper filling that I stuffed so diligently inside... but alas, most of the filling came out while grilling and when I cut into it, the layer of filling was too pathetic to photograph.  But at least the outside looks absolutely beautiful, doesn't it??? :)

Hope everyone had a great 4th of July.  If you are still on vacation - hope that you are still enjoying it!  If you had to go back to work today like I did... well, at least we only have two days until the weekend, right?

Grilled Pork Chops Stuffed with Goat Cheese and Roasted Red Peppers
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
2 thick cut pork loin chops (at least 1" thick)
4 cups water
1 Tablespoon salt
1 Tablespoon granulated sugar
1 teaspoon minced garlic
1 teaspoon red pepper flakes
Olive oil
1/2 teaspoon black pepper
1/2 teaspoon paprika
For the stuffing -
2 Tablespoons goat cheese
1 1/2 Tablespoons finely chopped roasted red peppers
1/8 teaspoon garlic salt
1/8 teaspoon black pepper

Directions:
In a large measuring cup, add the water, salt, sugar, garlic and red pepper flakes - stir until combined.  Place the pork in a resealable bag and pour the brine over the pork.  Seal the bag and place in refrigerator for 2 hours.  Remove from brine and thoroughly rinse the pork with cool water.  Using a sharp knife, make a pocket in the pork chop.  Start by pushing the knife into the side of the chop and carving out a square space inside the chop that has a small opening.  The goal here is to make a space inside the chop with about a 1/4 inch point of connection on three sides of the chop.  This makes room for the stuffing, but holds it all inside the chop where you want it (or at least that's what's suppose to happen!).  Pat the pork dry and drizzle with olive oil and season with pepper and paprika; set aside.

Mix together all the ingredients for the stuffing.  Stuff half of the mixture into each pork chop - seal with toothpicks if you wish.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the pork over the fire and grill about 8-10 minutes per side or until the pork reaches an internal temperature of 145 degrees F.  Remove and allow to rest for 5 minutes.  Enjoy!

One Year Ago:  Grilled Chicken with Peach-Thyme Mustard
Two Years Ago:  Simple Herb Marinated New York Steaks

8 comments:

Yenta Mary said...

I've already eaten breakfast, and this is STILL making me hungry! It's gorgeous, and I can only imagine how fabulous all the flavors are!

Big Dude said...

I hate it when it does that, and I agree, the outside looks very good.

StephenC said...

I've seen a bunch of "stuff your chicken breast or pork chop" things on Food TV lately. Maybe it's time for me to get on board.

Mary said...

I think the chops look wonderful. How annoying that they didn't hang on to their filling. I hope you had a wonderful holiday. Blessings...Mary

Tricia @ saving room for dessert said...

These look great. The filling looks like it's still there! Yes I'm at work too - almost to the weekend again - but it's going to be a hot one - again :)

Jennifurla said...

Goat cheese and RR Peppers, they are heaven together.

Cranberry Morning said...

Yes, it does look absolutely gorgeous! I can almost taste it from here. And the thought of goat cheese and roasted red peppers. Amazing!

Chris said...

I've often heard about the stuffing leaking out during cooking. I wonder if we froze the mix first that would help?