Simple. Healthy. Decidedly Delicious. I am about to share a gem of a recipe with y’all. A week or so ago, the hubby and the boy dragged me to Barnes & Noble so that they would have an excuse to visit the Gamestop next door. By the time they found me in the cookbook section, I was toting three selections and my husband was realizing what an expensive mistake he had made. (Don’t feel too sorry for him — he does get to eat everything you see on my blog.) One of the grilling cookbooks I picked up was, surprisingly, this one:
It even has a cheesy starburst on the cover and no less than four exclamation marks. I did not expect much when I cracked it open — I was mainly interested in seeing which of “Americas WORST Grilled Foods” I had eaten. (Six out of twenty.) But then I noticed that the recipes looked pretty good and they all had nutritional information — which I am partial to in my weeknight cooking. With the boys still off playing Mario, I decided to add it to the stack.
My sis and the kids were coming over for Sunday supper and I wanted something I could grill relatively quickly while also supervising pool shenanigans and maintaining some level of conversation. The Stuffed Pork Chop recipe seemed to fit the bill. Here’s how it went down:
I set up my Green Egg for direct heat and evened it out at about 375 degrees. While it was heating, I made the stuffing by combining:
- 1/2 cup dried cranberries
- 1/2 cup goat cheese (you could also go with feta or blue cheese)
- 1/4 cup chopped walnuts
- 1 tsp fennel, coarsely ground
Look at that goodness…
Then I used my sharpest knife to cut pockets in each of my 4 boneless pork chops (about 1.5 lbs total) like this:
I stuffed the chops with my goat cheese mixture but decided not to stuff them too full lest I encounter a grilltastrophy. (I saved the remaining goat cheese goodness to top them with at the end.) Alternatively, you can close them with a toothpick if you feel the inspiration to do so. I threw them on my grill and flipped them after about 7 minutes; another 7-8 minutes on the other side and they were done. (You’ll notice I am still afraid of the char (except evidently when grilling bread. These could have used a bit more.)
I let them rest about five minutes and then loaded them on a plate with my grilled Caesar and a Crostini.
My only regret? In all of the hubbub, I forgot to salt and pepper the chops. I didn’t notice that until I went to write this up so I guess they would be even more spectacular if you include that step. And make sure you include the fennel — it gives everything else a totally different spin.
I have a fig salad coming up for you guys next…