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.   Close
Stuffed chops take longer, but can burn, be careful on your grill time.   Close

Reviews & Comments 3

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  • chummers 7 years ago
    Recently redid this recipe. It keeps popping up, and everyone who has had them want to know how the whole thing comes together. Last week, we saw some pork chops labeled "Thick Cut" they were about an inch plus, maybe 3 cm. My wife made the stuffing, sans sausage and just played around with it, we had some bacon, that went in, stuff like that. All in all it was very nice. An adaptable recipe.
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    " It was excellent "
    aussie_meat_pie ate it and said...
    I agree this is awesome and delicious sounding ingredients - got my 5 :)
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    " It was excellent "
    notyourmomma ate it and said...
    Wow! This sounds absolutely awesome. Thanks for the post.
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