You can never go wrong cooking stuffed pork chops on the Bull BBQ. To start, the chops are pan seared on seasoned cast iron using the direct heat of Bull’s ReliaBULL heat distribution. This improved, even grilling allows for a crispy, golden brown crust to form on the outside of the chops, sealing in all the juicy goodness. To finish, the chops are roasted on the upper warming rack with indirect heat, creating one of the best chops I have ever tasted!
On the menu this week – grilled, bone-in double cut pork chops, stuffed with garlic pork sausage, and topped with a homemade apricot jalapeno chutney. YUM!
- For best results, I use two medium sized, piping-hot, seasoned cast iron pans to sear the stuffed pork chops. The worst thing to do is crowd the chops in one pan that is too small for proper searing.
- Click here to review how to season a cast iron pan.
- While the homemade jalapeno chutney is cooling in the jars, turn over and rotate about 4 times so the fruit and veggies are nicely distributed.
- If in a pinch, head over to your local butcher for premade stuffed pork chops.
- Jalapeno Chutney: Makes 8 pints
- 6 each jalapeno peppers, seeded and finely chopped
- ½ small sweet red onion, small dice
- 1 large red bell pepper, seeded, small dice
- 1 ½ cups dried apricots, chopped
- 1 cup dried cranberries, chopped
- 6 cups granulated sugar
- 1 package (3 ounces) liquid pectin
- 1 ½ cups white vinegar
- ½ teaspoon salt
- Stuffed Pork Chops:
- 4 each (14 ounces each) double cut loin pork chops, bone-in
- ½ pound sweet italian sausage, uncooked
- ½ cup yellow onion, small dice, sauteed
- 2 tablespoons garlic, minced, sauteed
- For the Chutney: In a food processor, blend the jalapenos, red bell pepper, red onion, and vinegar until small chunks remain. In a large saucepan, add the apricots, cranberries, sugar along with the vinegar/pepper mixture. Bring to a boil and allow the chutney to boil for 5 minutes. Remove from the heat and allow to cool for 3 minutes. Add the pectin and mix. Pour into sterilized jars, seal and cool.
- To Stuff the Pork Chop: In a large bowl, add the raw sausage, sauteed onion and garlic and mix well. Season the mix with salt and pepper. Place stuffing into a piping bag that is not fitted with a tip or a large ziplock bag with one corner cut. Cut horizontal pockets in each pork chop for stuffing. Stuff each chop with about ½ cup sausage mix. The chops can be made ahead of time and placed in fridge till time to use.
- Stuffed Pork Chop and Pan Prep: Remove stuffed chops from the fridge for 30-45 minutes, allowing them to come to room temperature. Place the cast iron pans on the Angus grill and preheat the Bull gas grill, turning all 4 burners on high. Close the lid and allow the pans to heat up, around 10 minutes.
- To Sear: Using the Bull basting brush, lightly coat the chops with oil and generously season with salt and pepper. Place the chops down in the center of the hot cast iron pans. Sear the stuffed chops 4 minutes, without moving! Use the Bull tongs to carefully flip the chops over and finish searing, another 4 minutes. Move the seared chops from the pans and place on the warming rack above. Using the Bull mitts, remove the pans from the grill. Turn all four burners on to low and close the lid immediately. The internal temperature of the bbq/oven will be around 375 degrees F. Finish cooking the chops with indirect heat for another 15 minutes (turning over every 5 minutes and closing lid immediately so little heat escapes), until the internal temperature of 140 degrees F on the Bull thermometer. Remove the chops from the grill, place onto the Bull bamboo chopping block, and cover with foil to rest for for about 5 minutes, to carry over cook and to seal in the juices.
- To Serve: To serve, place the steaks onto the Bull stainless steel serving platter. Top off with the jalapeno chutney and juice from the foil, enjoy!
♡ Chef Amy