Stuffed Pork Chops

I love Stuffed Pork Chops, especially when they are French Cut and thick. When I was a younger man, I lived in Calgary for a number of years and had the pleasure of working with an amazing guy and a great boss. Not only did he teach me a ton about the stucco industry, but his love of great food (especially pork chops) was also deep and intense. It’s been well over a decade since I’ve had the pleasure of cooking up some killer Stuffed Pork Chops with him and this recipe is all about my friend Gord (everything but the blue cheese and Black Cherries).Stuffed Pork Chops are nothing new. Everyone has cooked one, or at least they have most certainly eaten one. But I don’t think you’ve ever eaten one like this. Gord and I used to have killer after work, spur of the moment BBq’s. Needless to say it’s been years since we have even talked. After reconnecting again, he mentioned he’s seen some of my creations and he let me in on his incredible Bacon and Onion Peppercorn Relish of his and that he frequently bbq’s these. How could I resist? So this Stuffed Pork Chop has been stuffed with this incredible Relish and I tweaked it out a little bit by adding some Blue Cheese and Black Cherries (Cranberries were a very close second).

Stuffed Pig must haves:
  • 2 1 1/2 – 2″ French cut Pork Chops
  • 1 lb bacon (keep a couple trips aside)
  • 1 medium onion
  • 1 cup black cherries fresh or frozen
  • 3 tbsp peppercorn ( I used a 3 peppercorn blend)
  • 1 tsp garlic powder
  • 1/3 cup 7 up (trust me)
  • salt and pepper to taste
  • 4 slices blue cheese

I’m so glad I saved the other chop! I just ate and already again, writing this and having the pictures beckoning me to scarf down the other chop makes me almost want to surrender to the chop. Next time I think I’ll save the Stuffed Pork Chops pictures until the end. Enough about things making me hungry though, it’s time for a little Stuffed Pork Chop love.

Creating in Progress:

  1. Chop up your bacon.
  2. Cook bacon over medium heat with a tbsp of peppercorns until about half done
  3. Chop your onions and add to the bacon and peppercorns, give a good stir and let cook for a few minutes.
  4. Add another tbsp of peppercorns and give a good stir.
  5. When the bacon starts to get crisp and the onions are becoming translucent, add your 7 up and cherries (if fresh, as is, if frozen, from frozen).
  6. Let the Cherries and 7 up reduce and cook for a couple more minutes and add your last peppercorns (taste as you go).
  7. When you have reached your desired kick from the peppercorn and the relish has now cooked down, off the heat and let it cool.
  8. While the relish is cooling, give your Pork Chops a bath under cold water and pat dry with paper towel.
  9. With a filet knife (or very sharp to say the least), slit the pork chop from the meat side toward the bone leaving about half an inch around the perimeter.
  10. Crumble up your blue cheese and place it in your pork pocket trying to stuff the bottom and up the side a little.
  11. Now that your relish has cooled, spoon some into the pocket on top of the blue cheese and give it a little mix.
  12. Using your knife, poke a hole through the chop about a half inch from the fat and feed a half strip 0f bacon through.
  13. Gently tie up the edges of the chops with the strips of bacon you saved (3 per chop was good for me).
  14. Drizzle with olive oil, salt and pepper to taste and off to the grill you may go!
  15. Cook on medium-high bbq 5 mins per side, turning 90 degrees at about the 3-minute mark.
  16. Turn the heat down to medium-low and place chops on the top rack to cook for another 10 mins.
  17. Use a thermometer to get your optimal temperature ( you say no, I say I cook my pork to medium).
  18. Take off grill and let rest for a minimum of ten minutes.So this recipe today is for Gord! You taught me a lot throughout our friendship in Calgary, your palette is exceptional and hey, you gained some game with the Stuffed Pork Chops after this recipe!  Back in the day it was a whole lotta steak (hence the cow country)! I will be cooking this Stuffed Pork Chop long into the Fall and Winter months coming up. Thanks Gord, for the fantastic friendship and this most delicious Stuffed Pork Chop.

What’s in your Stuffed Pork Chops?

Stuffed Pork Chops

Previous Post Next Post