Grilled Pork Chops Recipe - Collab with Cooking with Jack Show

Chef Tips host Jason Hill and Jack Scalfani of the Cooking with Jack Show (http://www.youtube.com/show/cookingwithjackshow) share a delicious grilled pork chops recipe with apple stuffing in this YouTube collaboration.

Grilled Stuffed Pork Chops with Apple Stuffing and Balsamic Vinegar Reduction

Pork Chop Marinade:
24 oz. apple cider
24 oz. Newcastle Brown Ale
4 bay leaves

Apple Stuffing:
2 tablespoons butter
2 gala or Granny Smith apples, diced
1 shallot, finely diced
2 cloves, garlic finely diced
1 tablespoon brown sugar
Dash of cayenne pepper
Salt and fresh cracked pepper, to your taste
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh sage
2 cups panko bread crumbs

Marinate 4-6 pork chops in the apple cider, ale and bay leaves for 12-24 hours.
When ready to cook, remove the chops from the marinade and place in the refrigerator on a place.

In a saute pan, melt the butter. Add garlic, shallots and apples. Saute until apples are tender. Add brown sugar, sage and chopped parsley. Saute until apples soften up. Next, stir in the panko bread crumbs and add enough water to bind about 1/2 cup. Season with salt, cracked pepper and cayenne. Set aside until ready to stuff the chops.

Pork Chop Stuffing:
Using a small paring knife, carefully slice a hole through the fatty side of each pork chop. Slowly carve a small cavity in the middle, keeping the hole small. Using your hands, fill each cavity with desired amount of apple stuffing. Once all the chops are complete, coat each side with about 1-2 tablespoons of olive oil.

Next, prepare the balsamic vinegar reduction. Place about 1 to 1 1/2 cups of balsamic vinegar in a large saute pan and cook over low heat until it reaches a syrupy consistency. Set aside and keep warm as you preheat the grill.

Grill pork chops on a preheated grill, turning once to get grill marks on each side.

Serve topped with a drizzle of the balsamic vinegar reduction and enjoy!

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