Stuffed pork chops - RECIPEINCLUDED

[MikeRocksTheRed]

Pork chops were the cook of the week on a Facebook group this week.  This might be the best thing I've ever cooked! 

Pork loin chops stuffed with (in order of adding items to the pan) sautéed onions, garlic, fresh rosemary, prosciutto, spinach, salt, pepper, crushed red pepper, then mixed with equal parts cream cheese and honey goat cheese.  Chops seasoned with salt, pepper, garlic powder, cayenne pepper, brown sugar.   Sous vide at 145 for 2.5 hours.  Removed and patted dry. (Don't push down hard on stuffed chops or the stuffing comes out), then seared over the vortex just for grill marks and color.   Served with asparagus with EVOO and kosher salt.   This might be the best thing I've ever cooked. 















Vacuum sealed with some rosemary.


Sous vide top view


Sous vide front view



Post sous vide. Resting so the sear doesn't overcook the chops.  They have been patted dry with paper towels at this point.


Vortex wide end up to give me more searing space.










I will be doing this cook again!!!!  Maybe tomorrow!!! 


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[Travis]

Damn, those look good! Gonna be hard to top that one for the contest!
Great job, Mike.


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[Mr.CPHo]

Wow! That looks awesome.  Great cook.


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[SMOKE FREAK]

I love the fillings...Never stuffed a bone in chop before...I mean yet...

[Darko]

Fan-friggin-tastic!  That looks delicious.

[captjoe06]

Define Over-The-Top Pork Recipe: See this thread.


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[WNC]

Wow looks incredible!
How'd get the stuffing in there?


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[MikeRocksTheRed]

Wow looks incredible!
How'd get the stuffing in there?


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I tried using a ziplock bag with the corner cut off to pipe it I. But that didn't work.  The ziplock bag burst from the pressure I was having to apply. Perhaps a freezer bag would have worked better.  I ended up just pushing it in with my fingers. 

[WNC]

Wow looks incredible!
How'd get the stuffing in there?


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I tried using a ziplock bag with the corner cut off to pipe it I. But that didn't work.  The ziplock bag burst from the pressure I was having to apply. Perhaps a freezer bag would have worked better.  I ended up just pushing it in with my fingers.

Did you just cut a slit in the side or something?
Cutting off more of the corner might help from preventing the ziplock bag from bursting


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[MikeRocksTheRed]

Wow looks incredible!
How'd get the stuffing in there?


Sent from my iPhone using Weber Kettle Club mobile app

I tried using a ziplock bag with the corner cut off to pipe it I. But that didn't work.  The ziplock bag burst from the pressure I was having to apply. Perhaps a freezer bag would have worked better.  I ended up just pushing it in with my fingers.

Did you just cut a slit in the side or something?
Cutting off more of the corner might help from preventing the ziplock bag from bursting


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I made a half inch cut into the side of the porkchops and worked the knife around to make a big pocket in the chops.  I did cut the corner of the ziplock bag but I think with the sautéed prosciutto the stuffing was a little too chunky for that to work. It wasn't a problem getting the stuffing in by hand just took a little while.

[MikeRocksTheRed]

@WNC    You can see the slit in this pic.




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[SmokeVide]

Very nice!

[Troy]

those are some killer chops Mike!

[MikeRocksTheRed]

those are some killer chops Mike!

Thanks Troy!  Regan said it was the best thing I've ever made.  I'd have to agree!