Stuffed Pork Chops with Bacon
Stuffed Pork Chops with Bacon
1 cup orange marmalade
1/4 cup chopped scallions, white and green parts
1/4 cup soy sauce
1/4 cup spicy chile oil
9 ounces fresh baby spinach
6 slices hickory bacon, cooked and coarsely chopped (about V2 cup)
6 ounces smoked Gouda cheese, cut into small cubes
1 tablespoon chopped chipotle chile peppers in adobo sauce
1 5-pound rack of pork (8 ribs)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
In a small bowl, stir together the marmalade, scallions, soy sauce and chile oil.
Set half the marmalade sauce aside for cooking and the other half for serving.
Prepare a hot fire in a charcoal or gas grill and oil the grill grates.
Steam the spinach in a steaming basket until wilted (or wilt it in a microwave oven). Transfer the spinach to a large bowl and add the bacon, cheese and chipotle chiles. Mix well.
Prepare the rack of park by slicing it into 4 equal 2-bone chops. With a small, sharp knife, slit the side of each chop to create a pocket that goes nearly but not all the way through the chop. Wiggle the knife to open the pocket. Stuff each chop with the spinach filling. Secure the openings with toothpicks; season the chops with salt and pepper. Brush both sides of the chops with the canola oil.
Grill the chops 15 minutes with the grill covered, turning 3 times.
Preheat oven to 350°F. Transfer the chops from the grill to a foil-lined shallow pan and loosely tent the chops with another piece of fail over the top.
Place the chops in the preheated oven and cook approximately 35 minutes or until the juices run clear and the internal temperature reaches 145°F. During the last 5 minutes of cooking, remove the foil and brush the chops with the marmalade sauce for cooking.
Remove the chops from the oven and let rest for3 minutes before serving with the reserved sauce. Makes 4 servings.
1 cup orange marmalade
1/4 cup chopped scallions, white and green parts
1/4 cup soy sauce
1/4 cup spicy chile oil
9 ounces fresh baby spinach
6 slices hickory bacon, cooked and coarsely chopped (about V2 cup)
6 ounces smoked Gouda cheese, cut into small cubes
1 tablespoon chopped chipotle chile peppers in adobo sauce
1 5-pound rack of pork (8 ribs)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
In a small bowl, stir together the marmalade, scallions, soy sauce and chile oil.
Set half the marmalade sauce aside for cooking and the other half for serving.
Prepare a hot fire in a charcoal or gas grill and oil the grill grates.
Steam the spinach in a steaming basket until wilted (or wilt it in a microwave oven). Transfer the spinach to a large bowl and add the bacon, cheese and chipotle chiles. Mix well.
Prepare the rack of park by slicing it into 4 equal 2-bone chops. With a small, sharp knife, slit the side of each chop to create a pocket that goes nearly but not all the way through the chop. Wiggle the knife to open the pocket. Stuff each chop with the spinach filling. Secure the openings with toothpicks; season the chops with salt and pepper. Brush both sides of the chops with the canola oil.
Grill the chops 15 minutes with the grill covered, turning 3 times.
Preheat oven to 350°F. Transfer the chops from the grill to a foil-lined shallow pan and loosely tent the chops with another piece of fail over the top.
Place the chops in the preheated oven and cook approximately 35 minutes or until the juices run clear and the internal temperature reaches 145°F. During the last 5 minutes of cooking, remove the foil and brush the chops with the marmalade sauce for cooking.
Remove the chops from the oven and let rest for3 minutes before serving with the reserved sauce. Makes 4 servings.
Stuffed Pork Chops with Bacon
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
