These delicious stuffed pork chops make for an impressive meal that is surprisingly simple to achieve. The flavors are not simple at all though, bringing together a gourmet rub with goat cheese, pine nuts and spinach. Give this recipe a try, you will not regret it and your family and guests will thank you!
Filling
First, prepare the stuffing. You can do this earlier in the day and store it in the refrigerator until you are ready to grill. Melt 1TBS of butter in a pan and roast 2TBS of pine nuts for 2-3 minutes. Now remove the pine nuts and chop them. Add 4 cups of fresh spinach to the pan and cook it for 4-5 minutes. Drain the spinach and chop it. I am always amazed at how much fresh spinach you need to receive a portion of cooked spinach, aren’t you?! Next, combine the chopped pine nuts, chopped spinach, 4 oz of goat cheese or cream cheese, 1/4tsp cayenne pepper, and 1/4tsp salt.
Rub
The rub in this recipe adds even more deliciousness to these pork chops! Combine 1stp salt, 1tsp black pepper, 1tsp paprika, 1/2tsp light brown sugar, 1/2tsp garlic powder.
Chops
The above stuffing and rub quantities are perfect for four 1in thick bone-in rib pork chops. Using a paring knife or other sharp, small knife, slice into the side that is opposite of the bone. You’ll want to create a pocket but not slice all the way through.
Rub the rub all over the pork chops, inside and out.
Now fill the pork chop pockets with 1/4 of the filling mix. Close the pockets with 2 to 3 toothpicks. We soaked our toothpicks before using them so they didn’t catch fire (they didn’t! Hoorah!)
Grilling
Set up your Big Green Egg for direct heat. EGGnite the charcoal and preheat the Egg to 400F. Place the pork chops on the grid, close the lid and grill them for four minutes on each side.
Next, use a v-rack and stand the chops on their bone sides. This will keep the cheese mix in as it melts and prevents the chops from falling over. Close the lid again and grill for an additional 5 minutes or so until the internal temperature has reached 140F. When you measure with your meat thermometer, make sure you measure in a meaty part of the pork chop and not in the cheese mixture in the pocket.
Pull out the toothpicks before plating these super yummy stuffed pork chops from your Big Green Egg!
