Hawaiian style stuffed pork chops

These are tasty chops that are great on the grill.

6 boneless pork chops
1 small tin pinaple (pieces)
6 slices of mozzarella cheese
teriyaki sauce
soy sauce

Start by making a pocket in the pork chops.  Using a small, sharp knife, stab into the side of the pork chop.  Slide the knife back and forth without cutting through the other side of the chop.  You don’t want to butterfly the chop.

Once you have made a pocket, stuff the cheese and a few pieces of pineapple into each chop.  Put the chops in a marinating dish.  drizzle some soy sauce on the chops.  Pour a generous amount of teriyaki sauce on the chops.  Pour the pineapple juice from the tin on the chops.  Let them sit for at least 1 hour, turning after 30.  You can have them marinate for up to 8 hours.  The longer the better.

Grill the chops on medium high heat for about 4-5 minutes a turn (that means 8-10 mins per side).  For more information on how to turn your meat on the BBQ, see my post on how to cook a steak here.  When you first put the chops on the grill brush with some of the marinate.  Brush again after each turn.

Pull the chops off the grill, cover with tin foil and let the meat rest for 5-10 minutes before serving.  You can use the leftover pineapple for fruit salad.  You can ask the Lady of the Lake for her fruit salad recipe.

Post your comments below.

Chillin' and grillin'

I have recently become obsessed with deal website, especially ones that offer freebies. I have all manor of samples and tee-shirt showing up in the mail. Recently I found a great freebie download. It is a grilling guide from Martha ‘Hardtime’ Stewart. It is from her satellite radio show and has recopies from her and other gust chefs. You can grab it at:

http://www.sirius.com/marthastewartlivingradio

I tried the Whole Chicken Spatchcock and I will never roast a chicken on the grill any other way. The other recipes sound really good as well and I can’t wait to try them.

With this chicken I cooked it with the recommended wood chips for smoke. I did have a little trouble with the indirect heating on my grill. I figured out that the trick is to leave the off side on full heat and then keep your food side on low heat until the BBQ reaches temp. Make sure you turn your food side back on low after each time you open the lid to glaze. This is also the first time I used a meat thermometer for cooking and it is a great investment. I am always worried about underdone chicken and this removed all the guesswork without cutting into the bird.

Anyway I am super stoked about grilling season and this was a great way to really kick it off. Please leave comments and if you have a great recipe you want to share let me know and I can throw it up as a guest post.