This pork chop is stuffed with bourbon soaked cherries and raisins, toasted walnuts, fresh sage and cornbread. It’s perfectly suited for Autumn, and for keeping your grill active during the holiday season.
Stuffed Pork Chops
– 4 pork chops
– 1 1/2 C cornbread, crumbled
– 2 T golden raisins
– 1/4 C walnuts, toasted, roughly chopped
– 1/4 C dried cherries, halved
– 1/4 C buttermilk
– 1/2 t black pepper
– 2 t fresh sage, thinly sliced
– 1/2 t kosher salt
– 1/2 C bourbon
– Smoke on Wheels Pork Marinade & Injection
– John Henry Pecan Rub
Step 1: Place the dried cherries and raisins in a small bowl. Pour the bourbon over the top. Place chops into container or bag and cover with Smoke on Wheels Pork Marinade & Injection. Refrigerate for 2 hours.
Step 2: Remove chops from container. Insert a Victorinox 6″ Boning Knife at one end of the chop. Cut a horizontal pocket, being careful not to cut all the way through. Keep the base of the knife in one place as you slice, so the opening in which you will stuff the filling stays small enough that the filling will not fall out while cooking. Preheat your Yoder Smokers YS640 to 450ºF, set up with GrillGrates.
Step 3: Remove the fruits from the bourbon. Combine them with the rest of the ingredients, and put into piping bag. Pipe each chop full with the cornbread mixture. Alternatively, you can stuff the filling by hand, or use a zip top bag as a makeshift piping bag. Just put the filling in the bag, and cut off one corner. Once the chop is stuffed, dust with John Henry’s Pecan Rub.
Step 3: Grill the chops for about 6 minutes on each side. Turn each chop 45 degrees after 3 minutes for diamond grill marks. Remove from the grill when the internal temperature reaches 145ºF (check the temperature using an instant read thermometer like the Maverick PT-100). Rest 5-10 minutes before slicing.
– 2 artichokes
– 1 lemon, cut into wedges
– olive oil
– Cattleman’s Grill Italiano Seasoning
Salt Block Cured Salmon
– 2 Charcoal Companion Himalayan Salt Plate
– 1 bunch dill sprigs
– 4 lemon slices
– 4 orange slices
– 1/2 t anise seeds, toasted
– 1/2 t fennel seeds, toasted
– 2 t black pepper, toasted, coarsely ground
– 1/2 dried thyme
– 1/4 C sugar
– 1-2 lb salmon fillet, skin on, pin bones removed