Ingredients
- 4 center cut pork chops
- 1 pound ground (chili cut) pork
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 cup finely chopped green onions
Rub:
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon granulated garlic
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 2 cups BBQ sauce, (recommended: Bro's BBQ Sauce)
- Dirty rice, red beans and tasso, praline yams and cornbread, as accompaniments, optional
Directions
On a flat surface, use a sharp knife to make a pocket inside each of the pork chops.
In a mixing bowl, combine the ground pork, salt, cayenne, granulated garlic, black pepper, paprika, and green onions; mix well. Divide the pork mixture into 4 equal amounts and overstuff the mixture into the pocket of each pork chop. Mix all the rub ingredients together in a small bowl. Season each pork chop with the rub. Cover and refrigerate overnight to let the seasoning infuse into the chops.
Preheat a grill or BBQ pit to 375 degrees F.
Put the stuffed chops on the grill or BBQ pit. After 30 minutes, turn the pork chops over. After an additional 15 minutes, turn each pork chop over and begin basting each side with BBQ sauce. Grill until a pretty glaze forms and the internal temperature registers 170 degrees F on an instant-read thermometer. Serve the pork chops on top of dirty rice, with red beans and tasso, praline yams and cornbread, if desired.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By bmcginnis_8639088
Clarksville, TN
on April 08, 2011
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The absolute best Pork Chop I have ever eaten! I have had them at Bro's in Nashville, and hoped I could repeat them at home. I tried them on the wife I prepared Bro's chops (16 to be exact for a family gathering a couple of months back and they were a HUGE hit. I kicked it up just a bit by adding a little green bell pepper sauteed in a little butter to the stuffing. They turned out great. The prep work is the trick. You have to basically stuff the chops with the sausage mix by hand, but it is worth all the effort. Be sure to make a narrow cut in the edge of the chop for stuffing and work the knife around the bone. If you completely butterfly the chop, the stuffing will tend to fall out. I mixed up the rub, stuffed the chops, applied it liberally to the chops and let them rest in the fridge over night. The next day they hit the grill, low and slow, and I applied the sauce towards the end of the grilling process. Wonderful!
By Lafaytette
Lafayette, Loui...
on February 15, 2011
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Being a Cajun from the heart of Acadiana here in Louisiana I had to try this recipe. Now, we cut the cayenne pepper amounts in half. It was wonderful. With a name like Breaux and its spelled the Cajun way we knew it would be good but with half the cayenne pepper.
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