Spring seems to be really happening here in Calgary – I mean we’ll probably get at least one more snow storm because, well, because it’s Calgary, quite frankly. I don’t know why we’re so lucky, but it seems to be what happens for us every year.
Anyway, we went and got a new propane tank for the barbeque because nothings says spring like cooking outside, in the dark, shivering a little. Gotta be tough to be Canadian, I suppose.
Night before last, when we decided we were going to go get a propane tank, we also decided on having barbequed pork chops.
I took them out of the freezer, made up a quick marinade because I have no barbeque sauce in the house, let them soak up all that yumminess, then I stuffed them! Oh, yes!
- 2 TB brown sugar
- 2 TB Worcestershire sauce
- 2 TB soy sauce
- 1 tsp minced garlic
- 1 heaping TB of Dijon mustard
My chops were in a freezer bag, so I mixed the marinade up in a bowl and just added it to the bag with the chops. I flipped and massaged them every once in a while and pretty much let them do their own thing all day. I’m sure even half an hour would get some flavour into the chops, but mine did the spicy swim for 5 or 6 hours.
Stuffing (Note: I cut the chops from a pork loin and made them 1 inch thick, they were boneless and there were 4)
- 1 handful of baby spinach, chopped
- 1/2 tsp of savory
- 3 generous TB of cream cheese
- 1 tsp of finely chopped onion
- 1 tsp of minced garlic
- salt if you want it
- 1/2 tsp black pepper
Mix the bejeebus out of this, seriously, mix it really, really well. Split into four little piles.
Cut a pocket, carefully, in each chop…on the side without the fat. Stuff the stuffing into each one and seal with a toothpick.
Get that barbeque heated up. Oil the grill with some vegetable oil. Put the chops onto the grill and leave them alone until they will release easily. Flip them over and do the same again. Be a little careful, the brown sugar will burn.
These took about 4 or 5 minutes per side then some time off the flame to get done. We did use a meat thermometer and they were about 140 degrees when we considered them done. 145 is the done temperature for pork, but with the stuffing in the middle and the only thick part of the meat being the edge, it was difficult to be sure of the temp. When I cut mine up, it was completely done, tender, and juicy!!
They look a little Cajun, but it was just the brown sugar in the marinade getting a little ‘extra’ on the ‘que. There was no charred flavour.