IE 11 is not supported. For an optimal experience visit our site on another browser.

Stuffed grilled boneless pork chops with hickory bacon, smoked Gouda and marmalade glaze

Serves 6 Servings
Serves 6 Servings


  • 1 cup orange marmalade
  • 1/4 cup chopped scallions, white and green parts
  • 1/4 cup soy sauce
  • 1/4 cup spicy chile oil
  • 9 ounce fresh baby spinach
  • 6 slice hickory bacon, cooked and coarsely chopped (about 1/2 cup)
  • 6 ounce smoked gouda cheese, cut into small cubes
  • 1 tablespoon chopped chipotle chile peppers in adobo sauce
  • 2 tablespoon canola oil
  • Preparation

    Baking Directions:

    Years ago I worked at an upscale restaurant in Cherry Hill, New Jersey, called Steak 38, that sold a good number of stuffed veal chops every night.

    I had never tried them before having that job, but now not only am I an admirer of stuffed veal chops, I am also crazy about stuffed pork chops! In a small bowl, stir together the marmalade, scallions, soy sauce, and chile oil.

    Set half the marmalade sauce aside for cooking and the other half for serving.

    Prepare a hot fire in a charcoal or gas grill and oil the grill grates.

    In a large saucepan with a tight-fitting lid, bring about 1 inch of water to a simmer over medium-high heat.

    Steam the spinach in a steaming basket set in the saucepan until wilted, about 2 1/2 minutes.

    (Alternatively, wilt the spinach in a microwave-safe bowl covered with plastic wrap.

    Microwave on high power for 2 to 3 minutes.)

    Lift the spinach from the steaming basket and transfer to a large bowl.

    Add the bacon, cheese, and chipotle chiles, and mix well.

    With a small, sharp knife, slit the side of each chop to create a pocket that goes nearly but not all the way through the chop.

    Wiggle the knife in the incision to open the pocket.

    Using a spoon or your fingers, stuff each chop with the spinach filling.

    Secure the openings with toothpicks and then season the chops with salt and pepper.

    Brush both sides of the chops with the canola oil.

    Grill the chops for 6 to 8 minutes with the grill covered, turning the chops 3 times during grilling.

    Remove the lid and brush the tops of the chops with the marmalade sauce for cooking.

    Continue grilling, turning once and brushing the other side with the marmalade sauce for cooking, until both sides of each chop are nicely browned and cooked through, 2 to 4 minutes longer.

    Remove the chops from the grill and let them rest for 10 minutes before serving with the reserved sauce.

    Recipe Tags