Pork Chops Stuffed and Grilled

We often grill in the winter with snow on the deck but the real grilling season starts on Memorial Day. I’ll be cleaning and scouring the winter off the gas grill this week and reviewing favorite grilling recipes to start the warm weather grill season.

If you are a looking for a special, different BBQ item for guests, Thick Pork Chops stuffed and Barbecued are a great grill item. We’ve done grilled stuffed pork chops many times but recently have stepped up the level of stuffing inspired by a recipe from Fast Entrees by Hugh Carpenter and Terri Sanderson.

Thick Stuffed Pork Chops on the Grill

Ingredients:

4 fresh pork chops(bone in) at least 1 ½ inches thick
5 ounces goat cheese(soft
3 cloves minced garlic
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon crushed red pepper flakes
½ cup mixed dried fruit chopped well
BBQ sauce-1/2 cup of your favorite

Preparation:

Cut a horizontal pocket in each chop to accept the stuffing
In a bowl, mix the cheese, garlic, oregano, salt, pepper flakes and fruit
Stuff the mixture in the chops
Brush both side of the chops with BBQ sauce
Place on a medium hot grill
Sear each side of the chops for about two minutes
Lower heat to medium low on a gas grill or to indirect heat on a charcoal grill
Cook turning every 5 minutes (about 15 minutes total)
Brush on additional BBQ sauce
Cook till meat reaches 145’ on your meat thermometer and is slightly pink in the center

Service- On a warm plate accompanied with a fresh colorful salad.

Asparagus Time

Asparagus can be found in Florida and California as early as February and March. Most of America is now enjoying fresh locally grown asparagus In April and May. Those green spears poking up in a brown garden mean that Spring is really, finally here.

Asparagus are truly an elegant accompaniment to a spring dinner or as a stand alone luncheon treat.

I think the best asparagus are those that are about a ½ inch in diameter with tightly closed buds. Asparagus can be steamed, boiled. baked, grilled or stir fried. Whichever method you use takes about the same time to cook the spears. Just make sure you do not over cook them. Steaming or boiling takes about 6-8 minutes for ½ inch spears. You can test with a fork or small knife. Easily pierced means they are done.

Preparation:

Cut about 1 inch off the bottom of each spear(or more) and make them all about the same length .
Lightly peel each spear with a swivel blade peeler(Lightly I said)
Swish the asparagus in cool water to clean and remove any sand in the buds
You are ready to cook.

Cooking & serving::

1.Steam or boil for 6 to 8 minutes
Arrange on a serving plate-
Dress with olive oil, lemon juice and sea salt

2.Alternate--Serve cold with a Shallot Vinaigrette

Vinaigrette ingredients:
3 tablespoons lemon juice
½ teaspoon dry mustard
6 tablespoons olive oil
1 shallot minced

In a small bowl whisk together the ingredients
Place the cooked asparagus spears in a small baking dish
Pour the mixture over the asparagus and turn to coat well
Cover with plastic wrap and refrigerate

Service : arrange spears on glass plates and spoon a bit of dressing on the top

There a dozens of ways to serve asparagus both hot and cold. The spears can be used with an interesting dip. Simply baked in butter or as a soup are alternate asparagus treats.
The key is to enjoy this great vegetable now while the asparagus is sprouting in spring