Looking to switch up your grilling routine? These pork chops are stuffed with brown rice, sweet peppers, and oregano and grilled for a two-in-one meal.
It’s no secret that we love to grill around here. Many who visit often comment at my grill and smoker collection (which grew by one yesterday). Sometimes I use charcoal, sometimes I use hardwood, but most often I use gas to fuel our outdoor cooking. While gas is quick, easy, and consistent, it can sometimes fall a little short in the flavor department so I’m always looking for ways to bring in extra notes to the palate.
In this instance, we were looking to really ramp things up so I thought, why not cram the side dish into the main dish? It’s a great way to introduce additional flavors and textures to a big hunk of meat and extra flavor into the side dish at the same time.
We started with four nice, thick boneless pork chops each measuring about 1.5″ thick or more. I cut a pocket, as big as possible into the edge, being careful not to poke out the backside. A simple mixture of cooked brown rice, sweet peppers, and onion along with olive oil, salt, pepper, and fresh oregano was packed inside. After a quick trip to the grill and a short rest it was time to eat.
The onions and peppers brought a ton of flavor to the chop and the rice kept the pork from drying out. To bring even more flavor to the table, we served Bush’s Smokehouse Tradition Grillin’ Beans on the side. The sweetness in the beans complimented the peppers in the stuffing nicely, and the hint of smoke introduced what would otherwise have been lacking due to the use of a gas grill. Sadly, I watched in horror as the entire family completely consumed every bite, robbing me of what could have been some great leftovers for lunch the next day. It was hard to blame them, though; good food doesn’t last long around here.
This post is in partnership with Bush’s. The recipe was developed as a collaboration between Ole and Shaina. We like to think our collaborations are highly successful, like children. We seem pretty adept at making them, so we thought we’d try a few other things as well. The words were written by Ole and edited by Shaina. Photos by Shaina. Grill marks by Ole.
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.