Stuffed Iowa Steaks
From chummers 16 years ago
- 40 minutes to make
- Serves 8
My local butcher used to cut these nearly 2 inch thick gorgeous pork chops. We would slice open the chop to the bone and stuff with a sweet savory sausage stuffing, these thick pork chops are a summer time hit.
Ingredients
- 8 1 3/4" pork chop (Special Order) shopping list
- For Rub: shopping list
- 3 Tablespoons fresh ground pepper shopping list
- 3 Tablespoons heaping packed Dark Ground sugar shopping list
- 3 Tablespoons paprika shopping list
- 2 Tablespoons coarse salt shopping list
- 1 Teaspoon cayenne pepper shopping list
- For Stuffing: shopping list
- 2 Tablespoons olive oil shopping list
- 2 Cups Finely chopped red onion shopping list
- 12 ounces sweet Italian sausage shopping list
- 8 ounces coarsely chopped apricots shopping list
- 1 cup chopped fresh parsley shopping list
- 1/2 cup dried currents (rehydrate in orange juice) shopping list
- 3 cloves minced garlic shopping list
- Zest of 2 oranges shopping list
- 2 Teaspoon dried thyme shopping list
- 1 Teaspoon fresh ground pepper shopping list
- 1/2 Teaspoon salt shopping list
- For Glaze: shopping list
- 1 cup bitter orange marmalade shopping list
How to make it
- Ask your butcher to cut up some inch and half nearly two inch thick bone in pork chops.
- Prepare rub and coat pork chops up to one day before grilling.
- Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Not looking for the caramelized onions you might put on your burger here. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.
- Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture. Over stuffing these monsters is okay. A saturated bamboo stick could help hold it together but not necessary.
- Warm marmalade over low heat until slightly liquid form.
- Heat grill to medium high, MOM on a three burner Weber (medium-off-medium) , or about a 7-8 count (hand over heat) for charcoal.
- Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. This can be one of those times that a fine set of grill marks will pay off big dividends on presentation, so if you're thinking grill marks I am sure you know what to do See Photo. When only a few minutes are left coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of the moist stuffing, these do not tend to dry out See Photo. But with the glaze you can blacken them and give that bitter burnt taste to what was going to be your best meal of summer.
- Check temp of pork chop and remove from heat. Let rest for 5-10 minutes before serving. I might use a tinfoil tent from time to time if I need to stretch out the time before serving.
Time for a quarter turn and get those grill marks.
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Stuffed chops take longer, but can burn, be careful on your grill time.
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People Who Like This Dish 4
- DetroitTokyo Detroit, MI
- optimistic1_2 Guelph, CA
- karlyn255 Ypsilanti, MI
- notyourmomma South St. Petersburg, FL
- aussie_meat_pie My Kitchen, AU
- chummers Lindstrom, MN
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The Rating
Reviewed by 3 people-
Wow! This sounds absolutely awesome. Thanks for the post.
notyourmomma
in South St. Petersburg loved it
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I agree this is awesome and delicious sounding ingredients - got my 5 :)
aussie_meat_pie
in My Kitchen loved it
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