When it comes to that down home comfort food, nothing makes you feel loved quite like a stuffed pork chop, or 2.
How to Make Stuffed Pork Chops on a Big Green Egg
For this recipe we start with pork loin, then cut some nice thick chops and stuff them full of some cornbread stuffing. Next it’s onto the Big Green Egg for that epic charcoal flavor and finally… a Fire Honey Glaze Happy Cooking, Chef Jason
Yield: 6-7 Pork Chops
Prep Time: 10 Minutes
Cook Time: 30-35 Minutes (depending on desired doneness)
Cook Temp: 500˚F - Indirect Heat – into – 500˚F Direct Heat finish
Ingredients
Measure Ingredient Prep Notes
1 ea Pork Loin, Fresh 5-6 lbs
1 tbsp Oil, Canola/Olive Blend If Needed
2 Cups Stuffing, Prepared, Cooled your choice of stuffing
3 tbsp Rub-A-Dub, 5280 Culinary
3 tbsp Oink Rub, 5280 Culinary
Baste Fire Honey, 5280 Culinary
Preparation Directions:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, starters and any cooking tools
Remove Pork Loin from fridge and from packaging, place into a pan and allow to rest at room temp for 10 minutes
In a small bowl, mix the Oink and Rub-A-Dub seasonings together
Cut the pork loin into 6-7 equal sized, thick chops.
** Chefs Tip – I don’t trim any of the fat off, I use that to help protect the chops and add moisture and flavor. You can trim it off if desired
Using a thin blade boning knife carefully make a small opening into the center of the pork chop and then make a pocket for the stuffing. *** Chefs Tip: Keep the opening small to help hold the stuffing in
Load about ¼ cup stuffing into each pork chop
Coat both sides of Pork Chops with oil, if needed (check pork chops for surface moisture to determine if you need a binder)
Season all sides of the pork chops with the Rub-A-Dub/Oink mixture
Let rest on plate while Big Green Egg reaches temp
To Light Your Big Green Egg…
Stir charcoal in the Big Green Egg and Top off with Fresh Charcoal, move charcoal pile to one side to create that Dual Zone or Indirect Setup
Clean out ash pit if needed
Open Bottom vent and top vent for maximum air flow during startup process
Make a well towards the one side of the Egg and ignite the charcoal using speedilight starters or an EGGniter
If Using - Next add the EGGgenius and connect to your wifi
Heat to pit temp of 500˚ F and hold
Burb Big Green Egg and Open dome
Add the pork chops to the left side of the Egg (indirect side) onto the grill grate
Cook for 25-35 minutes or until pork reaches desired doneness of 120˚F
Once pork chops reach 120˚F, burp the Egg and open the dome
Move the pork chops to the right-side of the grill, over the direct side (Leave dome open)
Sear on both sides for 2-3 minutes each side, cooking to an internal temp of 145˚F
Baste with fire honey during the searing process
Using tongs, remove chops from the grill and bring into the kitchen. Allow to rest for 3-5 minutes
Prior to serving, add any final garnish or seasoning
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