Grilled Plum And Prosciutto Stuffed Pork Chops Recipes

FONTINA AND PROSCIUTTO STUFFED PORK CHOPS WITH GRILLED POLENTA SQUARES AND ROASTED CALIFORNIA GRAPES

Steps:

• Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
• Preheat oven to 425 degrees F.
• Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
• Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.
• Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

GRILLED PORK CHOPS AND PLUMS

Steps:

• Prepare a grill for medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Lightly oil the grill grates. Grill the pork chops until lightly charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes more. Transfer the pork chops to a cutting board to rest for about 5 minutes.
• Meanwhile, toss the plums with 2 teaspoons of the oil and sprinkle with salt and pepper. Grill, flipping once, until softened with grill marks, about 2 minutes per side. Cut into wedges.
• Toss the arugula and parsley with the lemon juice and remaining 1 tablespoon oil and season with salt and pepper. Divide among 4 plates and top with the plum wedges. Serve with the pork chops.

STUFFED GRILLED PORK CHOPS

Steps:

• In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
• Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

GRILLED STUFFED PORK CHOPS

Steps:

• In a small bowl, combine the picante sauce, honey and Worcestershire sauce; stir until honey is dissolved. Divide the sauce into two small bowls; set aside. , In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with sausage; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing. , Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. Serve with sauce from second bowl.

GRILLED PROSCIUTTO WRAPPED PORK CHOPS

Steps:

•  Gather the ingredients.
• In a medium sized container add the salt, sugar, and peppercorns. Add 1/2 cup of boiling or very hot water, and stir until the salt and sugar are mostly dissolved. Add another 3 cups of very cold water, maybe a few ice cubes. Place the pork chops in the brine, and let them sit at room temperature for about 45 minutes.
• Preheat a grill to medium high.
• Remove the pork chops from the brine and pat dry with paper towels. Wrap each pork chop with a piece of prosciutto, pressing so that the prosciutto seals itself.
• Brush the pork chops with olive oil and grill for about 4 minute on each side until the just pink in the center, or cooed to an internal temperature of 140°F.
• Let the chops sit for a minute or so before serving.

PROSCIUTTO-PEPPER PORK CHOPS

Steps:

• Sprinkle pork chops with garlic powder and pepper. In a large nonstick skillet, cook chops in oil over medium heat, until a thermometer inserted in pork reads 145°, 4-5 minutes on each side. , Top each pork chop with prosciutto, red peppers and cheese. Cover and cook for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.

GRILLED STUFFED PORK CHOPS RECIPE BY TASTY

Steps:

• Brown bacon in a skillet. Once browned, drain and set aside.
• Combine bacon, gouda, and cilantro in a bowl and mix well. Set aside.
• Stuff pork chops with bacon, gouda, and cilantro stuffing. Season both sides with all seasonings and grill on medium heat for about 20 minutes, or until the middle measures 160°F.
• Top with any remaining stuffing mixture and allow to melt.
• Serve warm.