With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.
Oh, and enjoy!
- 1 frenched pork rib roast (4 ribs)
- 8 small slices smoked ham
- 4 thick slices smoked gouda cheese
- 4 teaspoons basil pesto
- 4 tablespoons olive oil
- 4 teaspoons fresh cracked black pepper
Oil the grates of the grill.
Pre-heat grill to Medium (400F – 450F)
If using a frenched pork rib roast slice down between the ribs to create 4 separate rib chops at least 1″ thick each.
Lay your hand flat on top of a chop and with sharp knife cut into the side of the chop opposite the rib to make a deep pocket to hold the stuffing.
Try not to cut all the way through to the back, top or bottom or the cheese will leak out of your stuffed pork chop during grilling.
Place 1 slice of salami or ham flat in the pocket.
Add 1 teaspoon of basil pesto on the salami or ham and spread around with your finger.
Add 1 thick slice of smoked gouda cheese (other softer cheeses also work well, mozzarella, havarti, cheddar.)
Place a second small slice of salami or ham in the pocket on top of the cheese/basil and fold under the first slice of salami/ham.
This helps seal the ingredients in the pocket.
Sew a toothpick through the chop to close the opening of the pocket so the ingredients don’t totally leak out during grilling.
Cover both sides of the chop with 1 tablespoon olive oil and 1 teaspoon of freshly cracker black pepper.
Place chops on the pre-heated grill and cook over direct heat.
After 8 minutes slightly lift one of the chops and peek underneath. If it’s showing nice grill marks and the surface is crisping up then flip the chop.
After flipping check after 8 more minutes with an instant – read thermometer inserted in the meat (not the middle ingredients) for a temperature of at least 155F.
Temperature will rise an additional 5 degrees after the meat is removed from the grill and rests to an ideal internal temperature of 160F.
Line a cookie sheet or baking pan with paper towels and place a small cooling rack on the paper towels.
Remove the cooked stuffed pork chops to the cookie sheet and cover with tented aluminum foil that has a small hole cut in the top to allow steam to escape.
Let chops rest at least 5 minutes before serving.