Grilled Triple Cheese And Bacon Stuffed Pork Chops Recipes

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
• In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half.) In small bowl, mix cheese, bacon and 4 teaspoons of the barbecue sauce. Spoon generous tablespoonfuls cheese mixture into each pocket; pinch edges of pork together, and secure with toothpick.
• Sprinkle both sides of pork with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil 1 to 2 minutes, turning once, just until lightly browned. Place pork chops apart on pan.
• Bake 8 to 10 minutes or until meat thermometer inserted in thickest part of pork reads 145°F. In small microwavable bowl, microwave remaining barbecue sauce covered on High 45 to 60 seconds or until heated through.
• Before serving, remove toothpicks from pork chops. Brush chops with warm barbecue sauce; garnish with green onion. Serve with mashed potatoes.

Steps:

• Preheat an outdoor grill for medium heat.
• In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
• Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
• Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Steps:

• In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
• Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

Steps:

• In a small bowl, combine the picante sauce, honey and Worcestershire sauce; stir until honey is dissolved. Divide the sauce into two small bowls; set aside. , In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with sausage; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing. , Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. Serve with sauce from second bowl.

Steps:

• Brown bacon in a skillet. Once browned, drain and set aside.
• Combine bacon, gouda, and cilantro in a bowl and mix well. Set aside.
• Stuff pork chops with bacon, gouda, and cilantro stuffing. Season both sides with all seasonings and grill on medium heat for about 20 minutes, or until the middle measures 160°F.
• Top with any remaining stuffing mixture and allow to melt.
• Serve warm.

Steps:

• Preheat Grill.
• Fry the bacon in a frying pan over medium/low heat until it is very crispy. Wrap in paper towel once done to drain the fat off and set aside until completely cool.
• Rinse and pat dry the pork chops.
• Turn chops onto their side (fat side down) and cut a pouch lengthwise down the chop -- leave about 1/4" from each end be sure to not slice down all the way through the chop to the other side.
• Season all 3 chops inside and out with half of the seasoning salt. Reserve the remaining salt for the stuffing.
• In a small bowl, crumble all the bacon and then combine the cheeses, parsley and the remaining 1/4 tsp of the seasoning salt. Toss well with hands.
• Equally divide the stuffing between the 3 chops by filling the pouches of each with the mixture.
• With cooking twine or toothpicks ( I prefer twine ) close, as tightly as you can, the pouch of each pork chop.
• Grill over medium heat 6-8 minutes on each side depending on the thickness of your chops.
• Be sure to use a meat thermometer to check the internal temperature and to ensure that you DO NOT OVER COOK! You should reach at least 145 degrees (the USDA has reduced their recommended internal temperature on pork chops down from 160 degrees due to the potential to overcook when trying to reach 160 degrees).
• **I grilled my almost 2" chops for 5 min on each side and then flipped again and rotated the chop 1/4 turn (to create a crisscross grill pattern) and grilled each side again for about 3 minutes. I removed from the heat when the internal temperature was about 150 degrees and then loosely covered with aluminum foil and let rest for about 3-5 minutes and then be sure to REMOVE the twine or toothpicks before serving.**.

Steps:

• Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

Steps:

• Spread the butter on one side of each bread slice. Heat a large skillet over medium heat. Put 2 bread slices in the skillet, buttered-side down. Layer a slice each of cheddar, Swiss and American cheese on each piece of bread, then cover with another bread slice, buttered-side up.
• Cook, pressing the sandwiches occasionally with a spatula, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches. Slice each sandwich diagonally in half, then return to the hot pan, cut-side down, to create a crust on the cheese.

Steps:

• Combine soy sauce, ketchup, oil, salt, garlic, black pepper, and oregano in a large, zip-top freezer bag for the marinade.
• Lay a pork chop flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chop through a 2-inch slit in the side. Repeat with the remaining chops. Place into the marinade and squeeze out any air. Make sure the marinade gets inside the "pockets" of the chops as well. Marinate for 8 hours, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove chops from the marinade and let them come to room temperature, about 30 minutes.
• Place the brown sugar in a bowl. Dredge each slice of bacon in the brown sugar, coating both sides. Place the bacon on a wire rack and set in a cookie sheet to catch the drippings.
• Bake in the preheated oven until browned, flipping the bacon halfway through cooking, about 20 minutes.
• Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Stuff each of the chops with 2 slices of the sugar-coated cooked bacon, folding in half if needed, and 2 slices Swiss cheese. Use toothpicks to hold the pockets closed after stuffing.
• Sear the chops on the preheated grill, 3 to 4 minutes per side. Move to a cooler spot on the grill and finish with indirect grilling until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Remove from the grill and let rest for 5 minutes. Remove toothpicks and serve.

Steps:

• Spread 2 teaspoons mayonnaise on one side of each slice of bread.
• On the uncoated side of 2 bread slices, place 1 slice American cheese and 2 slices bacon. Top each with 1/4 cup cheddar cheese, 1/4 cup Gruyère cheese and 1 slice remaining bread, mayonnaise side out.
• Heat 12-inch nonstick skillet over medium heat. Add sandwiches; cook uncovered 3 to 4 minutes or until bottom sides are golden brown. Carefully turn; cook 2 to 4 minutes longer or until bottom sides are golden brown and cheeses are melted.

Steps:

• In a small bowl, whisk the first six ingredients. Set aside 1/4 cup vinaigrette for serving., For pork chops, cut a pocket in each chop by slicing almost to the bone; fill pockets with cheese. Combine the oil, tarragon, salt and pepper; brush onto both sides of chops., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush tomato wedges with some of the remaining vinaigrette. Grill, uncovered, over medium heat or broil 4 in. from the heat for 1-3 minutes on each side or until lightly browned. Set aside., Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until a thermometer reads 145°. Baste frequently with remaining vinaigrette during the last 3 minutes of cooking. Let stand for 5 minutes. Serve with tomatoes and reserved vinaigrette.

Steps:

• Place mozzarella cheese on four bread slices; layer each with a fourth of the tomato slices, two bacon strips, 1 tablespoon sour cream, 1 tablespoon onion, a pinch of oregano, one slice of cheddar cheese. Top with remaining bread., Butter outsides of sandwiches. In a small skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted.

Steps:

• Cut a one inch horizontal slit in the front of the pork chop.
• Using a sharp knife, slice a cavity into the chop all the way back to the bone. Leave about 1/2 inch uncut along all the sides.
• Combine apple sauce, stuffing, and dijon mustard.
• Divide evenly and stuff into each of the pork chops.
• Squeeze the opening of each chop closes, or secure with a toothpick.
• Sprinkle the chops with salt and pepper, to taste.
• Combine the remaining ingredients to make a sauce.
• Grill the chops over a high heat just long enough to sear both sides, about one minute each side.
• Lower the heat to medium or transfer to the chops to a cooler part of the grill.
• Baste with the sauce and turn several times, basting each time.
• Chops should be done after about 20 minutes total cooking time or until the internal temperature reaches a minimum of 145 degrees.
• Remove from heat and allow chops to rest 5-10 minutes before serving.