Pork chops off the grill tend to be thin, tough, and dry. So let’s not do that. Instead, let’s buy them thick so we can dig our knives deep into their sides; fill them with fruit, nuts, and cheese; and then seal them shut to create a warm pocket of flavor that will baste in pork fat as the protein sizzles.

Stuffing a pork chop is surprisingly easy, and the recipe here is taken from the new cookbook, Grill This, Not That!. The book was created by Men’s Health editors with a specific goal: To create hearty, healthy, low-calorie meals without sacrificing any of the flavor you’ve come to expect from the grill. Within its pages you’ll find pizzas, sandwiches, spare ribs, burgers, kebabs, and—of course—this upgraded pork chop.
The directions below can have you eating within about half an hour, but if you have the time, brine your chops before stuffing them. This will keep your chops moist despite the flame’s effort to dry them out. To brine, simply add ½ cup salt and ½ cup sugar to 8 cups of water, and then heat until they’re fully dissolved. Cool the brine, drop in the chops, and let them sit in the fridge for 2 to 4 hours. Remove and pat the chops dry before stuffing and grilling. If you can’t wait the 2 to 4 hours, just salt the meat, stuff it, and let it sit out while the grill heats up. With all the good stuff that’s going inside, you’ll still end up with a massively flavorful meal.
Stuffed Pork Chops
Recipe from
Grill This, Not That! by David Zinczenko and Matt Goulding
What you’ll need:
4 boneless pork chops (about 6 oz each and no less than 3/4-inch thick)
Salt and pepper as needed
1/2 cup dried cranberries
1/2 cup crumbled goat, feta, or blue cheese
1/4 cup walnuts
1 tsp fennel seeds, roughly minced
How to make it:
1. Preheat a grill over medium heat. Use a paring knife to cut a pocket in the side of each chop, making it as deep and as long as you can without actually puncturing any other part of the meat. Use your fingers to carefully stretch out the pocket to create a bit of extra space. Season the chops all over with salt and pepper.
2. Combine the cranberries, goat cheese, walnuts, and fennel seeds in a mixing bowl. Stuff the chops with the mixture until they’re very full and secure with toothpicks. Place the chops on the grill, close the lid, and grill, turning once, for about 15 minutes. They’re done when browned and cooked all the way through. Serves 4.


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