Ultimate Gourmet Stuffed Pork Chops: Mastering the Weber Kettle Grill for Flavor Perfection
There’s an undeniable comfort and joy that comes with a perfectly cooked pork chop. For many, it’s a nostalgic dish, a staple from childhood dinners that evokes warmth and satisfaction. The memory of a succulent, flavorful pork chop—crispy and golden on the outside, tender and juicy within—is a culinary benchmark. While a classic grilled pork chop is always a delight, we believe it’s time to elevate this beloved cut to an extraordinary, gourmet level. The secret? Stuffing it with a harmonious blend of flavors that complement pork exquisitely.
This recipe introduces you to a truly remarkable stuffed pork chop experience, designed for your Weber Kettle grill. We’ll be filling thick-cut pork chops with a delectable mixture of sweet apples, savory onions, aromatic fresh thyme, and creamy Munster cheese. As these generously stuffed pork chops grill slowly over indirect heat in the iconic Weber Kettle, the sweet-tart notes of the apples and the gentle caramelization of the onions meld beautifully with the delightful gooiness of the melting Munster. This combination, infused with the robust essence of the pork, transforms each bite into a mouthwatering, complex, and utterly satisfying culinary adventure. Prepare to ignite your senses and your Weber Kettle, as we embark on a journey to create the ultimate stuffed pork chops.
Why You Should Elevate Your Grilling with Stuffed Pork Chops on the Weber Kettle
Embracing this Weber Kettle grilled stuffed pork chop recipe isn’t just about cooking; it’s about crafting an unforgettable meal that impresses with both flavor and presentation. Here are compelling reasons why this dish deserves a spot in your grilling repertoire:
- A Symphony of Bold, Meaty Flavors: This recipe is a masterclass in flavor layering. It starts with a substantial bone-in pork chop, celebrated for its rich, inherent porky taste. This foundation is then enhanced by the addition of sautéed apples and onions, providing a delightful balance of sweetness and aromatic depth. The creamy, slightly tangy Munster cheese melts into a luxurious filling, while a touch of pungent Dijon mustard and a savory pork rub create a crispy, flavor-packed crust. When grilled using indirect heat on the Weber Kettle, these diverse elements meld together, producing a truly winning combination of porcine delight that is both bold and beautifully balanced. The smoky nuances from the grill further elevate this complex profile, making every mouthful a gourmet experience.
- An Engaging and Rewarding Culinary Process: Far from being a mundane cooking task, preparing these stuffed pork chops is an incredibly enjoyable and creative process. Any passionate cook will attest to the joy of “playing” with their food, and this recipe offers ample opportunity for culinary exploration. The act of carefully creating a pocket in the pork chop, then thoughtfully layering in the sweet-savory stuffing and creamy cheese, is incredibly satisfying. It’s a hands-on experience that transforms a simple cut of meat into a show-stopping dish, making the preparation almost as fun as the eating itself. “Stuff a pork chop with…” becomes an invitation to culinary adventure!
- Efficient Grilling for Exceptional Results: One of the standout features of this recipe is its surprising efficiency. Despite its gourmet appeal, these stuffed pork chops require only about 20 minutes of active grilling time on the Weber Kettle. This is largely due to the brilliance of the indirect heat method, which transforms your kettle into a highly effective convection oven. By surrounding the pork chop with consistent, gentle heat, it cooks quickly and thoroughly without drying out. This method ensures that the stuffing warms through and the cheese melts perfectly, while the exterior develops a beautiful crust. Less time on the grill means less waiting and more time to savor the incredible flavors, making it perfect for both weeknight dinners and special occasions.
Essential Ingredients For Your Weber Kettle Grilled Stuffed Double Pork Chop
Crafting the perfect stuffed pork chop begins with selecting high-quality ingredients. Here’s what you’ll need to create this exceptional dish:
- One 16-ounce, bone-in, double-thick pork chop: The star of our show. A thick, bone-in chop provides a substantial canvas for stuffing and helps retain moisture during grilling.
- 1 tablespoon olive oil: For sautéing the stuffing ingredients and ensuring a tender base.
- 1 small apple, cored and sliced thin: Adds a sweet-tart counterpoint to the rich pork. Honeycrisp or Granny Smith are excellent choices.
- 1/2 yellow onion, thinly sliced: Provides a savory, aromatic depth when caramelized.
- 1 tablespoon chopped fresh thyme: Earthy and fragrant, thyme perfectly complements both pork and apple.
- 1/2 teaspoon each salt and pepper: Basic seasoning to enhance all the flavors.
- 4 slices thick cut Munster cheese: A mild, buttery, and incredibly meltable cheese that creates a gooey, savory interior.
- 2 tablespoons Dijon mustard: Acts as a flavorful binder for the rub and adds a subtle tangy kick.
- 2 tablespoons pork or rib rub: A good quality rub adds a layer of smoky, savory, and sometimes slightly sweet flavor to the exterior.
Detailed Directions For Mastering Weber Kettle Grilled Stuffed Double Pork Chop
Follow these steps closely to ensure a perfectly grilled, wonderfully stuffed pork chop every time:
1. Set Up Your Weber Kettle for Indirect Grilling: This is a crucial first step for achieving tender, evenly cooked stuffed pork chops. Begin by filling your charcoal chimney fire starter with a generous amount of charcoal briquettes. Ignite the chimney and allow the briquettes to burn until they are covered with a light layer of ash, indicating they are ready. Carefully empty the hot charcoal onto the center of your Weber Kettle’s charcoal grate. Using long BBQ tongs, strategically move the hot coals to both sides of the kettle, creating two equal piles. This creates an open space in the center, which is your indirect heat zone. Place an aluminum drip pan in this empty center space to catch any drippings and help maintain moisture. Place the cooking grate back on the kettle and close the lid for about 10-15 minutes to allow the grill to preheat to your desired temperature, typically around 350-375°F (175-190°C).
2. Prepare the Flavorful Pork Stuffing: While your Weber Kettle is preheating, remove the bone-in, double-thick pork chop from the refrigerator and allow it to come to room temperature. This ensures more even cooking. In a small sauté pan, heat the olive oil over medium heat. Add the thinly sliced apple, yellow onion, fresh thyme, and the measured salt and pepper to the pan. Stir the mixture well to combine and sauté gently. Continue cooking, stirring occasionally, until the onions become translucent and slightly softened, and the apples are tender but still hold their shape, typically 5-7 minutes. The goal is to soften the ingredients and begin to develop their flavors before they go into the pork chop. Remove from heat and set aside.
3. Expertly Prepare and Stuff the Pork Chop: This is where the magic truly happens. Using a small, sharp knife, carefully cut along the fat side of the thick pork chop, creating a deep pocket within the meat. Take care not to cut all the way through to the other side. Once the initial incision is made, gently work your knife back and forth inside the pocket, widening it to create ample space for the stuffing. Stand the pork chop upright with the newly created pocket facing you. First, place one slice of thick-cut Munster cheese deep into the pocket on one side, then another slice on the other side. This cheese layer helps contain the stuffing and adds incredible richness. With a small serving spoon or your fingers, generously add as much of the cooled apple and onion stuffing as the pocket can possibly hold – don’t be shy! Once stuffed, lay the pork chop on its side. To secure the stuffing, push four sturdy toothpicks through from one side of the cut to the other, effectively “sealing” the pocket. Finally, brush a generous layer of Dijon mustard evenly over one side of the pork chop, then liberally sprinkle on your pork or rib rub, patting it gently to ensure it adheres well. Repeat this process on the other side, ensuring the entire chop is coated for maximum flavor and crust development.
4. Grill Your Stuffed Pork Chop to Perfection on the Weber Kettle: With your grill preheated and the pork chop prepared, it’s time to cook. Carefully place the stuffed pork chop directly in the center of the grill grate, positioning it precisely over the indirect heat zone (between the two piles of charcoal). Ensure it’s equidistant from both coal piles for even cooking. Close the lid on your Weber Kettle, making sure the top vent is partially open to maintain proper airflow and temperature control. Grill the pork chop for approximately 20 minutes. For perfect doneness and food safety, it’s essential to use a reliable meat thermometer. Insert the thermometer into the thickest part of the pork chop, ensuring the probe reaches the center of the stuffing, but avoids the bone. Cook until the internal temperature reads 145 degrees Fahrenheit (63°C). The indirect heat will gently cook the pork chop through, melting the cheese and tenderizing the stuffing, while the exterior develops a beautiful, flavorful crust.
5. Rest and Serve Your Masterpiece: Once the pork chop reaches the target internal temperature, remove it carefully from the Weber Kettle grill and transfer it to a clean plate or cutting board. It’s crucial to let the pork chop rest for at least five minutes before slicing. This resting period allows the juices within the meat to redistribute, resulting in a significantly more tender and succulent chop. After resting, carefully remove the toothpicks. Slice the stuffed pork chop into thick, impressive rounds to reveal the beautiful, gooey, apple-onion-cheese filling. Serve one perfectly grilled stuffed pork chop per guest, perhaps alongside a simple green salad or roasted vegetables, for a truly memorable meal that will be talked about long after the plates are cleared.
Delicious Variations And Substitutions For Your Weber Kettle Grilled Stuffed Double Pork Chop
While our apple, onion, and Munster cheese stuffing is undeniably fantastic, this technique opens up a world of culinary possibilities. Don’t be afraid to experiment and personalize your stuffed meat creation!
Explore Other Cuts of Meat: The art of stuffing isn’t limited to pork chops. This versatile stuffing recipe and grilling technique can be applied to a variety of other delicious meats. Consider stuffing a succulent pork tenderloin for a leaner option, or a luxurious beef filet mignon for an elegant twist. For a larger format, a beef tenderloin or a section of prime rib can be butterflied and stuffed before roasting or grilling. You could also roll the savory stuffing into a pounded-thin flank steak or even boneless chicken or turkey breasts for a lighter, yet equally flavorful, meal. Once you master the basic technique, you’ll become a meat-stuffing wizard, eager to try many other delicious and inventive combinations.
Create Alternative Stuffing Combinations: The apple, onion, and Munster cheese combination is a proven winner, offering a perfect balance of sweet, savory, and creamy. However, the possibilities for other delicious stuffings are virtually endless. For a smoky and savory twist, try an apple and crispy bacon stuffing. If you prefer a heartier filling, an apple and crumbled sausage mixture works exceptionally well with pork. For a more traditional, bread-based stuffing, consider a sourdough bread and vegetable blend, perhaps with sautéed mushrooms and celery, or a comforting cornbread and ham stuffing. A simple yet incredibly flavorful option is a rich parmesan cheese and breadcrumbs stuffing, elevated with fresh herbs. Each of these variations brings its own unique character, and all pair exceptionally well with the rich flavor of pork chops.
Elevate with a Bacon Wrap: To take this already incredible stuffed pork chop recipe over the top, consider wrapping it in crispy, smoked bacon. Simply encase the stuffed pork chop in several strips of thin-cut bacon, securing them firmly with additional toothpicks if necessary. As the bacon grills, it will render, adding an unparalleled depth of smoky flavor and a beautiful, crispy texture to the exterior of the pork chop. Not only does the bacon wrap infuse an extra layer of remarkable flavor and moisture, but it also creates a stunning visual presentation, making your gourmet pork chops look even more wonderfully appetizing.
Expert Tips And Tricks For Perfect Weber Kettle Grilled Stuffed Double Pork Chop
Achieving grilling perfection with your stuffed pork chops is easy with these insider tips and tricks:
Utilize an 8” x 10” Wire Oven Rack and a Drip Pan: While grilling directly on the grates is common, using a wire oven rack placed on top of your main grill grate can significantly improve your results. This ensures that the generously stuffed pork chop will not sag or fall between the grill grates, which is especially important for thick, heavy cuts. Furthermore, the rack makes it much easier to handle and move the pork chop around the grill, or to effortlessly lift it on and off the Weber Kettle when it’s done. Below the wire rack, on the charcoal grate in the indirect heat zone, place a disposable aluminum pan. This pan serves a dual purpose: it provides extra moisture within the grill chamber, helping to keep the pork chop succulent, and more importantly, it catches all the delicious drippings and melting cheese. This makes for a much easier cleanup – simply toss the disposable pan when you’re finished!
Infuse Subtle Smokey Flavor with Soaked Wood Chips: If you desire to add a delicate layer of smokiness to your already flavorful stuffed pork chop, it’s incredibly simple to do on your Weber Kettle. Begin by soaking a handful of small wood chunks or wood chips (such as apple, cherry, or hickory) in water for at least 30 minutes. Soaking prevents them from burning too quickly and encourages a steady smoke. Once the grill is set up with indirect heat, scatter these soaked wood chips directly on top of your hot charcoal piles. As the wood slowly smolders, it will release aromatic smoke that gently permeates the pork chop, adding just a hint of delicious, complex smoky goodness without overpowering the other wonderful flavors of the stuffing.
Don’t Be Afraid to Really Stuff the Pork Chop: This is perhaps the most crucial tip for a truly satisfying stuffed pork chop experience! Many home cooks are hesitant to overfill, but with this recipe, confidence is key. Pack as much of that incredibly delicious apple, onion, and Munster cheese stuffing into the pork chop pocket as it can possibly handle. Believe me, a double-thick chop can hold a surprising amount! Don’t worry if some of the stuffing appears to be bursting out; that’s part of the charm and ensures a truly decadent filling in every bite. You will be immensely happy and rewarded when you slice into the perfectly grilled pork chop and witness the abundant, incredibly flavorful stuffing spilling out onto your plate, promising a mouthful of pure culinary bliss!
Weber Kettle Grilled Stuffed Double Thick Pork Chops
Equipment
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1 Weber Kettle Grill
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Charcoal briquets
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1 Charcoal Chimney Fire Starter
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1 BBQ Tongs
Ingredients
- 1 16-ounce, bone-in, double-thick pork chop
- 1 tablespoon olive oil
- 1 small apple, cored and sliced thin
- 1/2 yellow onion, thinly sliced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon each salt and pepper
- 4 slices thick cut Munster cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons pork or rib rub
Instructions
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Set up your Weber Kettle for indirect grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles.
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Make the pork stuffing – Bring the pork chop to room temperature while you make the stuffing. Place the olive oil in a small sauté pan, and add the apple, onion, thyme, and salt and pepper. Stir and sauté until the onions are cooked and the apples are soft.
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Prepare the pork chop – With a small sharp knife, cut along the fat side of the pork chop to create a deep pocket. Move your knife back and forth in the pocket, widening it as you cut. Stand the pork chop up with the pocket facing you, and place a piece of the Munster cheese on either side of the pocket. With a small serving spoon, add as much stuffing as the pocket can hold. Lay the pork chop on its side, and at the cut, push four toothpicks through from side to side. Brush the Dijon mustard on one side of the pork chop and sprinkle on the pork rub, patting it on to adhere. Repeat on the other side.
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Place the pork chop in the center of the grill grate, equidistant from both piles of the coals. Place the lid on the Weber Kettle and grill for approximately 20 minutes, or until a meat thermometer inserted through to the stuffing reads 145 degrees.
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Remove the pork chop from the Weber Kettle – Place the grilled pork chop on a plate and let it rest for five minutes. Serve one stuffed pork chop for each guest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.