Grilled Pork Chops RecipeThis recipe is more than your typical grilled pork chop… for this recipe I take a double thick, boudin-stuffed pork chop; then grill and top it with a Crawfish Cream Sauce. My own father’s day gift to myself! I love a good grilled pork chop. Something about that bone-in pork over charcoal gives an amazing flavor. But when you stuff it and top it with a good sauce – it takes it to a whole, new level. These grilled pork chops are something special. My local butcher, Brad over at The Butcher’s Block, cut and stuffed these pork chops for me. You can get your butcher to do the same – or you can do them yourself. And this is where you can really make this recipe your own. A pineapple salsa would be good in the chop – or you could stuff the pork chops with spinach, mushrooms and cheese – or a bacon and stuffing mixture would be delicious. You can get really creative with this. Once your chop is stuffed, all you need are some simple seasonings on the outside. I like to do a 2-layer seasoning starting with my Killer Hog’s AP Rub and then topping it with my Killer Hog’s Steak & Chop. Then it’s time to grill! You want to run your grill around 325. You can use any grill as long as you can keep the temps steady. Just get the grill fired up and let it stabilize out to a solid medium-high heat. Using Grill Grates, I place the chops on and let them cook for 4 minutes, then I give them a 1/4 turn. This gives you the diamond grill marks. After 8 total minutes on the grill, it’s time to flip the grilled chops over to the other side – moving to a clean part of the grill. Now that your grilled pork chops have flipped, it’s time to get an internal thermometer in a chop to monitor the temps. Your internal temps are going to be key here – much more important than times. For these chops, I’m using my trusty Chef Alarm to monitor the internal temps. After another 4 minutes (12 total minutes cook time) give the grilled pork chops another 1/4 turn and allow them to cook until they reach 165 internal. This is why it’s so important to have a good internal thermometer like the Chef Alarm. When the grilled pork chops hit 165, take them off and let them rest for about 5 minutes. These boudin stuffed grilled pork chops are ready to eat as they are – and they will be delicious. But to go with the spicy boudin, I decided to kick it up and top the chops with a crawfish cream sauce. Garnish with some green onions and serve. These grilled pork chops will make any dad happy, happy… Print
Double Cut, Boudin Stuffed Pork Chops with a Crawfish Cream Sauce
- 2 Double Cut Pork Chops*
- Killer Hogs AP Seasoning
- Killer Hogs Steak & Chop
- 1 Link Spicy Boudin Sausage (casing removed and divided in half)
- 1lb Crawfish Tail Meat
- 16oz Heavy Whipping Cream
- 3 TBS Unsalted Butter
- ¼ cup Shallot diced
- ¼ cup Red Bell Pepper diced
- 4 cloves Garlic minced
- 1 TBS Worcestershire Sauce
- 1 tsp Creole Seasoning
- Juice from ½ Lemon
- 1 TBS Green Onion sliced for garnish
- *Double cut pork chops can be found at most butcher shops. Ask for 2 bone chops, have the butcher cut a slit between the bones, and create a cavity in the loin. Stuff the chops with Boudin Sausage or stuffing of your choice.
- Prepare Big Green Egg or other grill for direct grilling using Lump Charcoal for heat and cherry wood chunks for smoke flavor. Temperature should be Medium High 325⁰.
- Season all sides of the pork chops with Killer Hogs AP Rub.
- Add another light layer of Killer Hogs Steak Rub and rest the for 15 minutes before placing on the grill.
- Grill each chop for 8 minutes turning 45⁰ at the half way mark to create grill marks.
- Flip the chops over after 8 minutes of grilling and insert a probe thermometer into the center of one chop. Set the temperature for 165⁰.
- When the alarm sounds (after 8-12 min.) Remove the chops from the grill and rest inside loosely covered with aluminum foil.
- In a small sauce pan melt butter over medium high heat. Sauté shallot, garlic, and red bell pepper for 3 minutes.
- Add Creole seasoning, Worcestershire, and lemon juice and continue cooking for 2-3 minutes.
- Stir in Heavy Cream and bring to slight boil. Reduce the heat and simmer for 10 minutes or until cream is reduced by half.
- Add the crawfish tail meat and gently fold into cream mixture. Cook for 3 minutes and remove from heat.
- Arrange the Pork Chops on a platter and top with Crawfish Cream Sauce. Garnish with sliced green onion and serve.
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