I made this up one day and I'm still amazed I got it pretty good on the first shot. The key to stuffed pork chops is how they're stuffed, which is really how the chop is cut to allow for the stuffing. Try this: Cut a pocket for stuffing.

Pork

• 2 cloves Garlic, smashed
• 1/4 cup Cider Vinegar
• 1 tsp fresh Sage, minced
• 1/2 TBSP Pepper, coarsely ground
  • Combine, stir until salt dissolved.

• 4 Rib-Cut Double-Thick Pork Chops
  • Brine in fridge in plastic bag 2 hours

Stuffing

• 1 Shallot, minced
• 3-4 TBSP Butter
  • Saute until translucent
• 1.5 tsp fresh Sage, minced
• 1 clove Garlic, minced (optional)
  • Add and bloom
• 2.5 cups fresh Bread Crumbs (~1 slice per chop?)
• 1 tsp fresh Oregano
• 1/2 cup Milk
• 1/4-1/2 cup fresh grated Parmesan
  • Mix all together

1. Cut a pocket for stuffing in each chop
2. Stuff into pork chops, leaving 1/2“ empty space at the pocket entrance for expansion. Fasten the opening with a toothpick if desired.
3. Grill on high to get crust on both sides, then cook on indirect heat until center of stuffing is 145°

• Use a good bread for the stuffing and pop it into a blender or food processor to cut it up.
• Pay attention to the the temperature - while the brining will help with juiciness, the extra time take to cook the stuffing can leave the pork overcooked.