Best Triple Pork Stuffed Pork Chops Recipes

GRILLED TRIPLE CHEESE AND BACON STUFFED PORK CHOPS

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.**.

TRIPLE PORK-STUFFED PORK CHOPS

Steps:

• Melt butter in a skillet over medium heat. Add onion, celery, and garlic; cook and stir until tender, 5 to 7 minutes.
• Heat a separate skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine onion mixture, cooked sausage, bread cubes, chicken broth, egg, poultry seasoning, oregano, thyme, and sage in a large bowl. Mix until stuffing is well combined.
• Lay a pork chop flat onto your work surface. Use the tip of a sharp boning or paring knife to cut the largest possible pocket in the pork through a 2-inch slit in the side. Repeat with the remaining pork chops.
• Fill pork chops with the stuffing. Wrap 1 slice bacon along the width of each pork chop, securing with a toothpick. Place bacon-wrapped pork chops in a baking pan. Add any extra stuffing to the bottom of the pan. Cover with aluminum foil.
• Bake the pork chops in the preheated oven until no longer pink in the center, about 40 minutes. Uncover and continue baking until juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).