Grilled Pork Chops
This 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…
Grilled Pork Chops | Double Cut, Boudin Stuff Pork Chops Grilled and Covered in Crawfish Cream Sauce