Pork chop cooking question

RUGER

RUGER

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I love grilled pork chops and if I do say so myself mine are very good.
The key is like with everything else, just don't overcook it.
Most people are scared to death of pork and dry it out like crazy.
I take my chances and they turn out great.

However..........

We were at the grocery store yesterday and they had two boneless butterfly pork chops in a package and hand them folded around some veggies, like squash, peppers, zuchiii, the green stuff that looks like squash, and whatever else.
They have it folded over and tied with string, ready for the grill.
My wife HAD to have some of them so we bought them.

I assume I am gonna have to cook them on the grill with indirect heat in order to get both "sides" of the porkchops done as well as to leave them on there long enough to cook the vegies on the inside.
Is there a way to do this without overcooking them and drying them out?
 
My experience with butterflied anything is not good.

I hope you keep track of what you do so I can maybe get the courage to try this again.

i think you have to wrap in foil and bake then take torch and burn to whatever look you want.

Good luck.

PS keep a burn banadaid close by just in case
 
RUGER":1lybm408 said:
I love grilled pork chops and if I do say so myself mine are very good.
The key is like with everything else, just don't overcook it.
Most people are scared to death of pork and dry it out like crazy.
I take my chances and they turn out great.

However..........

We were at the grocery store yesterday and they had two boneless butterfly pork chops in a package and hand them folded around some veggies, like squash, peppers, zuchiii, the green stuff that looks like squash, and whatever else.
They have it folded over and tied with string, ready for the grill.
My wife HAD to have some of them so we bought them.

I assume I am gonna have to cook them on the grill with indirect heat in order to get both "sides" of the porkchops done as well as to leave them on there long enough to cook the vegies on the inside.
Is there a way to do this without overcooking them and drying them out?
Click to expand...

I have had started brining pork chops for an hour or two before cooking them. It gives you a lot more wiggle room on the grill. I have no clue if it would work with the veggies though.


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Going with indirect heat and an applejuice spritz every 15 to 20 min.


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Well they turned out beautiful and looked delicious.



My wife said hers was good, juicy and tender.
I didn't try hers to verify or discount.
Mine had about as much taste as cardboard and was a little tougher than shoe leather.
Dry as a popcorn fart too.

Bout what I figured.
Oh well, she was happy so whatever.
 
I have never cooked one worth eating. I have spilled the contents while serving. I have dried them out which I really did not think was possible. I have served them awfully rare.

Yes, many people are successful with them but I will probably never try to cook them again.


You know that chicken thing, you slice the white meat thin, put some stuff in the middle and roll it up then bake or fry? The inside was cold, the outside burnt dry as the sahara. My Wife looked at me like I was trying to kill her.
 
Yep, much easier to just put the vegies in a seperate foil tray and cook them then cook whatever else is going with them normal.
I told her next time she can put a little of both in her mouth and chew, you know, like normal people do. :D
 
looks good. for some reason i just cant eat meat stuffed with anything. i tried a deer tenderloin stuffed with creme cheese and herbs. i couldnt eat it. something about those medium rare juices mixing with the creme cheese just turned me off.
 
RUGER":3t7y5tjc said:
I assume I am gonna have to cook them on the grill with indirect heat in order to get both "sides" of the porkchops done as well as to leave them on there long enough to cook the vegies on the inside.
Is there a way to do this without overcooking them and drying them out?
Click to expand...


I'm not sure I'd trust store-chopped veggies wrapped in meat. It's just a bacteria-fest waiting to happen. If for nothing else, you'll have bland meat, wrapping un-salted veggies, and it'll be a giant disappointment taco. If it were me, I'd make my own.

Buy a bone-in pork chop, salt it very well, and add a ton of pepper to both sides. Let it sit.

Buy & chop all those veggies. Cook them in a skillet with butter, or skewer them on a spit and grill.

Grill pork chop.

Serve separately.
 
I went with the roast, rubbed it heavy, and 5 hours on the smoker@225 sprayed with apple juice couple times, then wrapped in towels in a cooler an hour. Fell apart, shredded and really enjoyed it.
 
I have done grilled stuffed pork chops which turned out great. First thing is that I would not stuff them with those kind of vegetables and 2nd, you should precook the vegetables. The ones I did, I sauted up some garlic, onions, spinach, and mixed in some feta cheese. If you don't like feta, you can substitute parmesan cheese. Cut a cavity in the side of the pork chop and stuff. Throw on the grill and cook to medium (140 to 145 degrees) and pull off and let sit for a few minutes. The meat will continue to cook after you pull it off. The reason yours was dry was because you overcooked it which is kind of a southern tradition because of trichinosis. I went to Paris France, not TN, with my parents when I was a kid. I ordered some pork dish and it came out medium rare. I thought my mother would have a stroke but she actually kept her cool and let me eat it. I never got sick. Also, if you do overcook your pork, sauce is your savior and I don't mean sweet baby rays.
 

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