Pilaf-Stuffed Pork Chops on the Grill

4 thick-cut pork chops
1 ½ cups cooked brown rice
1 sweet bell pepper, chopped
½ red onion, minced
1 tablespoon fresh chopped oregano
¼ cup extra virgin olive oil
1 teaspoon black pepper
1 teaspoon kosher salt

Use a sharp knife to cut a pocket into the pork chops, making the pocket as big as possible without cutting through the backside. In a medium bowl, mix the rice, bell pepper, red onion, olive oil, oregano, salt and pepper. Spoon the stuffing into each chop, trying to get them as full as possible. Place any leftover stuffing into a foil pouch and seal.

Preheat your grill to high and clean the grate. Apply a coating of olive oil or non-stick grilling spray. Place the chops and the foil pouch on the grill, close the lid, and allow to cook for about three minutes. Flip the chops and grill for another three minutes. Turn the heat down to medium, flip, and cook each side for an additional three minutes. Your cooking time will vary considerably depending on the thickness of the chops and the heat of your grill.

When they’re done, remove them to a foil-lined plate, cover and let rest for at least five minutes. Serve with any leftover stuffing from the pouch.


Makes 4 servings.