Grilled BBQ Pork Chop Stuffing Recipe

I’ll let you in on a little secret – these grilled BBQ pork chops aren’t your average weeknight dinner. They’re my go-to when I want to impress without spending hours in the kitchen. The juicy pork paired with savoury stuffing creates magic on your plate, and that mushroom-thyme sauce? It’s the touch that makes guests ask for my recipe. Let me show you how simple it is to create this crowd-pleaser yourself…

Why You’ll Love these Barbecued Pork Chops

There are three winning qualities that make these barbecued pork chops an absolute must-try for your next family dinner.

First, they combine the perfect balance of savoury stuffing with juicy pork in one delicious package. I’ve found that using flavourful marinades before grilling adds layers of taste that simply can’t be beaten!

Second, the cooking techniques here are foolproof – even if you’re new to grilling. The initial sear locks in moisture while the oven finish guarantees everything cooks perfectly without drying out.

Finally, they’re incredibly versatile. You can swap cheeses, add different herbs to the stuffing, or even try a spicier BBQ sauce if that’s your thing.

Trust me, these chops will quickly become your family’s new favourite request!

What Ingredients are in Barbecued Pork Chops?

When it comes to making these mouthwatering grilled BBQ pork chops with stuffing, you’ll need a handful of simple ingredients that work together brilliantly. The combination creates that perfect balance between juicy meat, flavourful stuffing, and a lovely blend of cheeses that melts gorgeously over the top.

Ready to see what makes this dish so special? Here’s everything you’ll need to gather before firing up the grill.

• 1 packet (6 ounces) seasoned stuffing mix for chicken
• 1 pound boneless pork loin chops (about 4 chops)
• 1 tin (10 ounces) low-fat cream of mushroom soup
• 1 large onion, chopped
• 1/2 teaspoon dried thyme
• 1/4 cup low-fat cheddar cheese, grated
• 1/4 cup part-skim mozzarella cheese, grated

The beauty of this recipe lies in its flexibility. If you’re watching your calorie intake, the low-fat cream of mushroom soup and reduced-fat cheeses help keep things lighter without sacrificing flavour.

Can’t find part-skim mozzarella? Regular mozzarella works just fine. And for those who fancy a bit more kick, why not add a splash of Worcestershire sauce to the soup mixture? Or perhaps a sprinkling of smoked paprika?

The basic ingredients create a fantastic foundation, but don’t be afraid to make this recipe your own with a few personal touches.

How to Make these Barbecued Pork Chops

Ready to take your pork chop game to the next level? These barbecued stuffed pork chops might sound like restaurant fare, but they’re surprisingly simple to prepare on your BBQ. Let’s alter this traditionally oven-baked dish into a proper outdoor cooking experience.

Start by preparing your 170 gram package of seasoned stuffing mix according to the package directions, but add a bit less liquid than called for, we want the stuffing slightly firmer for grilling purposes.

While that sits, preheat your BBQ for indirect cooking at approximately 180°C (that’s 350°F for those who haven’t gone metric yet). If you’re using a Kamado-style BBQ, set it up with heat deflectors for indirect cooking. For a Pit Barrel Cooker or Ozpig, arrange your coals to one side to create a cooler zone.

Now, take your 450 gram of boneless pork loin chops and sear them over direct heat for about 2 minutes on each side until nicely browned. This gives them that lovely caramelised exterior that’s impossible to beat.

Then, move them to a cast iron skillet or BBQ-safe dish. In a bowl, combine your 280 gram can of low-fat cream of mushroom soup with the chopped large onion and 1/2 teaspoon dried thyme, and spoon this mixture over your chops.

Top each chop with a generous portion of the prepared stuffing and sprinkle with your 60 gram each of low-fat cheddar and part-skim mozzarella cheese.

Now for the magic part, move your skillet to the indirect heat zone of your BBQ, close the lid, and let it cook for about 20-30 minutes, or until the internal temperature of the chops reaches 71°C (160°F).

The indirect cooking method works brilliantly here, allowing the pork to cook through gently while the stuffing gets beautifully crisp on top and the cheese melts into gooey perfection. The smokiness from the BBQ adds an incredible dimension of flavour you simply can’t replicate in an oven. Additionally, using a Monolith Classic Fire Pot Set can enhance your outdoor cooking experience, providing versatile cooking options.

If you’re using a smoker attachment, consider adding a small chunk of apple or cherry wood for a subtle fruity smoke that pairs wonderfully with pork.

Just before serving, you might want to place the dish over direct heat for a final minute or two to crisp up the cheese, watching carefully, mind you, as cheese can go from perfectly golden to burnt in the blink of an eye.

Barbecued Pork Chops Substitutions and Variations

Monolith Kamado BBQ Adaptation

• Use the indirect cooking method to prevent burning the stuffing.
• Preheat BBQ to 350°F (approximately 180°C) with the heat deflector in place.
• Brown pork chops using direct heat first (4 minutes per side).
• Move to the indirect zone, add soup mixture and stuffing.
• Top with cheeses and close the lid.
• Cook for 20-30 minutes until the internal temperature reaches 160°F (approximately 71°C). The Monolith Avantgarde Le Chef is ideal for achieving this temperature control.

Ozpig & Big Pig Stoves Adaptation

• Start with direct grilling to sear the chops.
• Switch to oven baking using the oven attachment.
• Maintain a temperature of 350°F (approximately 180°C).
• Use a cast iron pan for the complete assembly.
• Cook for 20-40 minutes until properly done.

Pit Barrel Cooker Adaptation

• Begin with direct grilling for browning.
• Switch to indirect heat by moving coals to one side.
• Use a grill-safe pan to hold the soup mixture and stuffing.
• Consider adding hickory or apple wood chips for a smoky flavour.
• Maintain the temperature around 350°F (approximately 180°C).
• Check the internal temperature after 20 minutes.

What to Serve with Barbecued Pork Chops

Everyone needs stellar side dishes to complement those juicy BBQ pork chops!

I’ve found that classic comfort foods make the best pairing suggestions. A creamy mac and cheese or roasted garlic mashed potatoes soak up all that delicious barbecue sauce perfectly.

For something lighter, try a crisp apple slaw with a tangy vinaigrette or grilled corn on the cob brushed with herb butter. Yum!

My favourite side dish ideas include buttery green beans with almonds, honey-glazed carrots, or a simple garden salad with ranch dressing.

Don’t forget about dinner rolls or cornbread to round out the meal!

Whatever you choose, aim for a mix of textures and flavours that’ll make your pork chop dinner feel like a complete restaurant-worthy experience.

Final Thoughts

When you conquer these delicious BBQ pork chops with stuffing, you’ll have a crowd-pleasing dinner that’s perfect for any occasion.

I’ve made this countless times, and it never fails to impress both family and guests alike.

Don’t be afraid to try some recipe variations! Swap the cheddar for smoked gouda or add diced apples to the stuffing for a sweet twist.

One of my favourite cooking tips is to let the pork chops rest for 5 minutes after cooking – this keeps them juicy and tender.

Frequently Asked Questions

Can I prepare the stuffing the day before?

Yes, you can prepare the stuffing the day before. I would make it according to the package instructions, let it cool completely, then store it covered in the refrigerator until you’re ready to assemble the bake.

How Do I Prevent the Pork Chops From Becoming Dry?

Like a desert traveller cherishing water, I’ll protect your pork chops from dryness! Brine them beforehand, use marinade options with acid, don’t overcook, and hone cooking techniques like searing then low-heat finishing.

Can I Use Bone-In Pork Chops Instead?

Yes, I’d recommend bone-in pork chops for this recipe. They’ll require slightly longer cooking times but deliver more flavour variations since bones enhance moisture and richness during baking or other cooking methods.

Is This Recipe Freezer-Friendly?

Yes, I would recommend freezing this pork chop bake before cooking. For freezer storage, wrap it tightly in foil. When you are ready to eat, my best tip for thawing is to refrigerate it overnight before cooking.

How Long Should I Let the Pork Chops Rest Before Serving?

I’d recommend letting your pork chops rest for about 5-10 minutes before serving. This resting time allows the juices to redistribute, ensuring they’re still at the perfect serving temperature when you plate them.