Everybody loves pork chops! Our Mom made them for us as a kid, and now the memory of the delicious porky, fatty flavor with a crispy and crusty outside and a tender and juicy inside stays with us forever. We crave them and want them! But now that we are grown up, let’s take the pork chop’s deliciousness to another fancy and gourmet level. Stuff them!
We will use a few stuffing ingredients that go very well with pork chops, including apples, onions, thyme, and Munster cheese. As these stuffed pork chops grill in the Weber Kettle, the flavor of the apples and onions and the delightful gooiness of the Munster cheese, combined with the robust porcine essence, create a mouthwatering and delectable porky mouthful. So, let’s fire up the Weber Kettle and start stuffing!
Why You Should Try This Weber Kettle Grilled Stuffed Double Pork Chop
- The bold, meaty, porky combination of flavors – Combine the meaty bone-in pork chop with sauteed apples and onions and Munster cheese, add the Dijon mustard and pork rub, then grill it with indirect heat on your Weber Kettle, and you have a winning combination of porcine delightfulness.
- Prepping is easy and incredibly fun – Any cook worth their salt will tell you they love playing with their food. Well, this is the perfect recipe for that. Just the name implies oodles of gourmet fun. “Stuff a pork chop with…”; it can’t get more fun than that!
- Only 20 minutes on the grill – Using the indirect heat method on the Weber Kettle ensures that the heat inside the kettle is very much like a kitchen oven. The stuffed pork chop cooks very quickly yet thoroughly as it is completely surrounded by heat. Less time involved from grill to mouth!
Ingredients For Weber Kettle Grilled Stuffed Double Pork Chop
- One 16-ounce, bone-in, double-thick pork chop
- 1 tablespoon olive oil
- 1 small apple, cored and sliced thin
- 1/2 yellow onion, thinly sliced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon each salt and pepper
- 4 slices thick cut Munster cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons pork or rib rub
Directions For Weber Kettle Grilled Stuffed Double Pork Chop
1. Set up your Weber Kettle for indirect grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles.
2. Make the pork stuffing – Bring the pork chop to room temperature while you make the stuffing. Place the olive oil in a small sauté pan, and add the apple, onion, thyme, and salt and pepper. Stir and sauté until the onions are cooked and the apples are soft.
3. Prepare the pork chop – With a small sharp knife, cut along the fat side of the pork chop to create a deep pocket. Move your knife back and forth in the pocket, widening it as you cut. Stand the pork chop up with the pocket facing you, and place a piece of the Munster cheese on either side of the pocket. With a small serving spoon, add as much stuffing as the pocket can hold. Lay the pork chop on its side, and at the cut, push four toothpicks through from side to side. Brush the Dijon mustard on one side of the pork chop and sprinkle on the pork rub, patting it on to adhere. Repeat on the other side.
4. Place the pork chop on the Weber Kettle grill grate – Place the pork chop in the center of the grill grate, equidistant from both piles of the coals. Place the lid on the Weber Kettle and grill for approximately 20 minutes, or until a meat thermometer inserted through to the stuffing reads 145 degrees.
5. Remove the pork chop from the Weber Kettle – Place the grilled pork chop on a plate and let it rest for five minutes. Serve one stuffed pork chop for each guest.
Variations And Substitutions For Weber Kettle Grilled Stuffed Double Pork Chop
Try other cuts of meat – Other cuts of meat work well with this stuffing recipe and technique. You can stuff a pork tenderloin, beef filet mignon, beef tenderloin, prime rib, or roll the stuffing in a flank steak or pounded chicken or turkey. Once you are a meat stuffing wiz and addict, be creative and try many other delicious and inventive cuts of meat.
Make another type of other stuffings – The combination of apple, onion, and cheese for the stuffing is fabulous, but other stuffing will work just as well. Try an apple and bacon, apple and sausage, sourdough bread and vegetables, cornbread and ham, parmesan cheese and breadcrumbs stuffing. They all work exceptionally well with pork chops.
Wrap it in bacon – Do you want to take this stuffed pork chop recipe over the top? Simply wrap the stuffed pork chop in bacon and secure it with toothpicks. The crispy smoked bacon adds another level of remarkable flavor to the stuffed pork chop. And it looks so wonderfully appetizing as well!
Tips And Tricks For Weber Kettle Grilled Stuffed Double Pork Chop
Use an 8” x 10” wire oven rack and a drip pan – Placing your stuffed pork chop on the wire oven rack ensures that the pork chop will not sag into and between the grill grates, and it’s much easier to move the pork chop around and on and off the Weber Kettle. Placing a disposable aluminum pan under the pork chop on the charcoal grate will provide extra moisture and catch the drippings to help with cleanup. Just toss it away!
Add soaked wood chips – If you want to add a bit of smokey flavor to your stuffed pork chop, add some small wood chunks or wood chips soaked in water to the top of your charcoal pile. The smoke from the soaked wood will add just a hint of smokey goodness to your stuffed pork chop.
Really stuff the pork chop – Don’t be afraid to stuff the pork chop until the stuffing is falling out. Pack it in! Place as much stuffing in the pork chop pocket as it can handle, and believe me, it can handle it! You will be so happy when you slice into the pork chop to take your first bite, and the incredibly delicious stuffing falls all over your plate!
Weber Kettle Grilled Stuffed Double Thick Pork Chops
Equipment
- 1 Weber Kettle Grill
- Charcoal briquets
- 1 Charcoal Chimney Fire Starter
- 1 BBQ Tongs
Ingredients
- 1 16-ounce, bone-in, double-thick pork chop
- 1 tablespoon olive oil
- 1 small apple, cored and sliced thin
- 1/2 yellow onion, thinly sliced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon each salt and pepper
- 4 slices thick cut Munster cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons pork or rib rub
Instructions
- Set up your Weber Kettle for indirect grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles.
- Make the pork stuffing – Bring the pork chop to room temperature while you make the stuffing. Place the olive oil in a small sauté pan, and add the apple, onion, thyme, and salt and pepper. Stir and sauté until the onions are cooked and the apples are soft.
- Prepare the pork chop – With a small sharp knife, cut along the fat side of the pork chop to create a deep pocket. Move your knife back and forth in the pocket, widening it as you cut. Stand the pork chop up with the pocket facing you, and place a piece of the Munster cheese on either side of the pocket. With a small serving spoon, add as much stuffing as the pocket can hold. Lay the pork chop on its side, and at the cut, push four toothpicks through from side to side. Brush the Dijon mustard on one side of the pork chop and sprinkle on the pork rub, patting it on to adhere. Repeat on the other side.
- Place the pork chop on the Weber Kettle grill grate – Place the pork chop in the center of the grill grate, equidistant from both piles of the coals. Place the lid on the Weber Kettle and grill for approximately 20 minutes, or until a meat thermometer inserted through to the stuffing reads 145 degrees.
- Remove the pork chop from the Weber Kettle – Place the grilled pork chop on a plate and let it rest for five minutes. Serve one stuffed pork chop for each guest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
