What goes inside your pork chop?

Summertime is a great time to try out new ideas when grilling. Have you tried new glazes, sauces, pairings and sides? Do you feel yourself losing that creative flare? Maybe it is time to try stuffing your chops with a little something extra. Whether its herbs and spices or veggies and cheese, you can't go wrong with a little something extra to make the middle of your chop burst with flavor.   

Italian-inspired stuffed pork chops 
4 6-oz New York pork chops about 1 1/4-inch thick
8 ounces frozen chopped spinach, thawed
Salt and black pepper   
1/2 cup Parmesan cheese, shredded 
1/4 cup sun dried tomatoes     
   oil-packed, julienned, drained and chopped  
1  tablespoon fresh oregano, chopped 
6 cloves garlic, minced
Cooking Directions 

Squeeze the liquid out of the spinach. In a medium bowl, combine spinach, cheese, tomatoes, oregano, garlic, and salt and pepper to taste. Cut a pocket into the side of each chop, making the opening as small as possible but the pocket as deep as possible. Spoon spinach mixture into chops, distributing it evenly within the pockets and securing the opening with a toothpick if necessary. \

Prepare a grill to medium and lightly oil the grate. Season pork with salt and pepper and grill pork until internal temperature of the pork reaches 145 degrees F, 6 to 8 minutes per side. Remove chops from grill and let rest 3 minutes before serving.


Grilled pork chops with chorizo, dates and manchego stuffing

6 bone-in ribeye (rib) pork chops
   about 12 ounces each (double-thick)
2 cups apple cider vinegar
1 cup light brown sugar, packed
1/2 cup sea salt
1 tablespoon dry mustard
1 tablespoon black peppercorns
1/2 gallon ice water

Chorizio Stuffing: 
2 tablespoons unsalted butter
1 pound smoked Spanish chorizo, diced
2 medium celery stalks, finely chopped
1/3 cup dates, pitted and finely chopped 
2 tablespoons shallot, finely chopped 
1 tablespoon fresh parsley, minced 
2 teaspoons fresh sage, minced 
1/2 teaspoon smoked paprika
1 cup (4 ounces) Manchego cheese, or sharp Cheddar cheese, shredded
To taste sea salt and pepper 
Cooking Directions  

To brine pork chops: Bring vinegar, brown sugar, salt, mustard, and peppercorns to a simmer over medium heat, stirring to dissolve salt. Do not inhale fumes. Transfer to large, deep food-safe container. Let cool until tepid. Stir in iced water. Submerge chops in brine. Refrigerate for 3 hours, no longer. 

To make stuffing: Melt butter in a large skillet over medium heat. Add chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes. Add celery, dates, and shallot, and cook, stirring often, until celery is tender, about 5 minutes. Stir in parsley, sage, and paprika. Transfer to a bowl and let cool completely. Stir in cheese and season with salt and pepper.

Remove chops from brine, rinse under cold water, and blot dry with paper towels. Cut a horizontal pocket in each chop to the bone using a sharp knife. Spoon equal amounts of stuffing into each chop, and close each opening shut with wooden toothpicks. Do not overstuff the chops; you may not use all of the filling.

Prepare a medium fire in an outdoor grill. (For a gas grill, preheat to about 400F. For a charcoal grill, let the coals burn until covered with white ash and you can hold your hand about an inch above the cooking grate for 3 seconds.) Brush cooking grates clean. Grill pork, with the lid closed as much as possible, turning occasionally, until an instant-read thermometer inserted horizontally into the center of a chop reads 145F, about 15 minutes. Remove from the grill and let stand for 3 to 5 minutes. 

Remove toothpicks and serve.

Eat your heart out with Oklahoma's chefs

With a ticket to Taste of Elegance you will receive a night of exquisite pork cuisine, enchanting excitement and heartwarming fun. Celebrated chefs from across Oklahoma will come together in competition with the attendees being the real winners. Each chef will prepare a meal to be judged by a panel of professionals and a tasting portion to be judged by those in attendance.


The chef who finishes the night on top will earn $1,000. The chefs chosen second and third will get $500 and $250, respectively. The chef chosen as the People's Choice winner will receive a brand-new set of knives and cash as well.


The proceeds from each $20 ticket will benefit the Oklahoma chapter of the March of Dimes. The mission of the March of Dimes is "to help moms have full-term pregnancies and research the problems that threaten the health of babies." In local communities across the nation March of Dimes is helping moms to take charge of their health and supporting families when something goes wrong.


okPORK, the sponsor of the night, believes in the mission of the March of Dimes. Members and staff from okPORK stand on the belief that the community is important and it is a responsibility to be involved and contribute to its well-being.


To get your tickets you call the office of the Oklahoma chapter of March of Dimes at (405) 943-1025. 

About Oklahoma Pork Council

The Oklahoma Pork Council, a producer organization consisting of Oklahoma pork producers, represents the interests of all pork producers. Partially funded by federally collected Pork Checkoff dollars, okPORK promotes pork and pork products, funds research, and educates consumers and producers about the pork industry. For more information about this or any other programs of the Oklahoma Pork Council visit www.okpork.org or call 1.405.232.3781.

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