Swiss Onion Stuffed Pork Chops, we love how versatile pork chops are. We cut these about 3 inches thick just for stuffing. We gave these a “Kiss of Smoke”. This is a simple recipe that looks like you have been cooking all day. Great for family and friends and a big hit camping and tailgating.

We get a whole pork loin every month just to cut into chops. Lots and lots of options for the stuffing and grilling. We used Swiss cheese in these, but you can use any type of cheese you like or a combination of cheeses. If you have any leftover rice or veggies add them, too.

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 Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes at 375*(190c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s  Premium Fruitwood Blend

Ingredients: Swiss Onion Stuffed Pork Chops

• 4 double thick boneless loin chops
• 3 teaspoons Chef of the Future Floribbean Seasoning
• 1 large sweet onion, thinly sliced
• 1 ½ Tablespoons butter
• ¼ cup unsalted beef broth
• 2 Tablespoons smoked minced garlic
• 3 cups shredded Swiss cheese, divided
• Duck Fat cooking spray, (Our Store)

Backyard BBQ
A Wood Pellet Grill Recipe 

Cooking Directions: Swiss Onion Stuffed Pork Chops 

Cut a pocket into your pork chops.

In a large cast iron skillet melt butter.

Add onion, garlic and broth. Sauté until onion is browned.

Divide onion and cheese in half.

Stuff pocket with 1/3 of onion, 1/3 cheese, fill remaining 1/3 of pocket with onions.

Season chops on all sides.

Preheat griddle on grill to 375* (190c) and light your wedgie. We did a smoke blend with GMG Fruitwood pellets in the hopper, and Diamond M Maple pellets in the Wedgie for that “Kiss of Smoke”.

Note: We used a griddle but you can use a skillet.

Spray your hot griddle with Duck Fat.

Place chops on griddle, about 10 minutes and flip.

After about 10 minutes top with remaining onions and cheese.

When chops are done when you reach an internal temperature of 140* (60c).

Cook until cheese is melted.

Note: Your cooking times will vary by the size of your chops.

When the meat reaches an internal temperature around 140*(60c) pull it off, cover it and let it 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 used a Maverick Stake for checking meat temps.

Note: A little history on my griddle. From research it is over a 100 years old, no brand name. I found it at a yard sale. I used it for years for camp cooking. Camping with my folks my Dad spotted it and it ended up in the back of his truck when Mom and Dad left for home. (Unknown to me) To make a long story short my Dad and I stole that griddle back and forth from each other over the next 20 years. I can’t see this griddle without thinking about all the shenanigans and stories about how that griddle with disappear and then reappear like magic…

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet 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

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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