Cranberry Stuffed Pork Chops are a holiday favorite at our house. Double thick bone in pork chops with an easy to make stuffing. We cut a pocket in the chops and stuff them with store bought stuffing cubes that Patti adds dried cranberries and Chef of the future Honey Garlic Bourbon seasoning. Done with a “Kiss of Smoke”. A great Christmas dinner will be had by all.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Gas Grill Recipe 

Prep Time: 20 minutes
Cook Time: 30 Minutes @ 400* (205c)
Grill: Gas
Pellets: Green Mountain Grills Fruitwood BBQ Pellets

Ingredients: Cranberry Stuffed Pork Chops 

• 4 bone-in double thick pork chops

Ingredients Stuffing:

• 1 8oz. bag stuffing cubes
• 1 stick butter
• 1 ½ cups celery, sliced
• 1 ½ cups, sweet onion, sliced
• 3 Tablespoons minced fresh garlic
• 2 teaspoons Chef of the Future Honey Garlic Bourbon Seasoning
• 1 egg, beaten
• 2 ¼ cups chicken stock
• 6 ozs. Dried cranberries

Backyard BBQ
A Gas Grill Recipe 

 

Cooking Directions: Cranberry Stuffed Pork Chops

In a well-greased (we like Duck fat) Dutch oven sauté veggies until soft.

Gently fold in remaining stuffing ingredients.

Preheat the grill to 400* (205c) and light your wedgie.

Cut a deep pocket into the pork chops.

Stuff pocket generously with your stuffing. This is good so stuff as much as you can get in it…

Season the chops and you’re ready for the grill.

Do these for 10 minutes preside with a quarter turn at 5 minutes for those beautiful grill marks. Then stand them on end to finish off cooking. Looking for a temperature around 140* (60c).

When your chops reach an internal temperature around 140* (60c) pull them off, cover and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe for pork is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer  (Our Store) for checking meat temps.

Backyard BBQ
A Gas Grill Recipe 

 

 

Backyard BBQ
A Gas Grill Recipe 

 

 

Backyard BBQ
A Gas Grill Recipe 

 

 

Backyard BBQ
A Gas Grill Recipe 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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