Grilled Stuffed Pork Chops
These grilled stuffed pork chops are filled with smoked Gouda cheese, ham and basil pesto that blends and melts together perfectly during cooking.
The real secret to the taste of this stuffed pork chop recipe is the smoke flavored cheese. Don't substitute anything else.
After they're grilled and you first cut into them the visual appeal and aroma are amazing.
Use your favorite softer cheese like havarti, mozzarella or even smoked cheddar if you can't find gouda, just make sure the cheese is smoke flavored.
Likewise, Genoa salami or pancetta instead of ham adds unique flavor to these stuffed pork chops.
Direct Heat: 400F - 450F
Tip: If you can't find a frenched pork rib roast then have your butcher cut you 4 pork rib chops at least 1" thick. "Frenched" means the meat has been removed from the bones of the roast.
Variation: If you can't find or don't like smoked gouda cheese then try any other softer variety like mozzarella, havarti or even cheddar. As long as it melts nicely during cooking.
Cover both sides of the chop with 1 tablespoon olive oil and 1 teaspoon of freshly cracker black pepper.
Variation: Try using a hot pepper infused olive oil instead - available at most larger supermarkets or fine food stores.
After flipping check after 8 more minutes with an instant - read thermometer inserted in the meat (not the middle ingredients) for a temperature of at least 155F.
Temperature will rise an additional 5 degrees after the meat is removed from the grill and rests to an ideal internal temperature of 160F.
Remove the cooked stuffed pork chops to the cookie sheet and cover with tented aluminum foil that has a small hole cut in the top to allow steam to escape.
Let the stuffed chops rest at least 5 minutes before serving.
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