Stuffed Pork Chops

There is nothing like some good old fashioned pork chops. Or should I say there is nothing like some good old fashioned stuffed pork chops. Stuffed pork chops are amazing on the grill or in the oven if they are cooked right. For this dish, I added some of my favorite flavors which so happen to mirror the food taste experience of the southeast United States. Since I don't get to enjoy that every day, being that I am in the Army and constantly moving around, I like to add as much of home to my food as I can. It is possible to buy stuffed pork chops from your local grocery store but why pay more when you can make them on your own? It is not only cheaper but more rewarding.


I like to choose super thick pork chops when I am stuffing them. Before doing anything else, get a batch of brown rice cooking and start up your grill. After starting your rice, the next step is to butterfly the meat. To accomplish this, simply cut directly into the middle (like you would cut slices). Cut until you have almost the meat all the way through.





For this dish, I have added some Cajun seasoned fish to the stuffing. I love fish and I think it went quite well in the stuffing, but if you prefer to leave it out the pork chops will be just as good without it. Any white fish will do in this recipe. I chose Swai fillet because its usually cheaper and I personally think it tastes better. I used Old Bay garlic seasoning on the fish. After applying the seasoning generously pan sear the fish in a frying pan and be sure to cook thoroughly.


Meanwhile, you can begin seasoning your pork. I made a sweet BBQ rub that contrasts greatly with the stuffing, but at the same time goes quite well together. Sorry but I cant release my secret rub, but there are plenty of other pre-made rubs that can be bought at the store. Rub generously on the meat. By the the time you finish your rice and fish should be close to done.


When the fish is done, crumble into the rice. Then add a liberal amount of Tabasco, 1/2 tbsp of cayenne pepper, 1/2 tbsp of garlic powder, 1 tbsp of dill, and 1/2 tsp of salt. Stir until evenly mixed.


Now its time to put the stuffing in the pork chops. Stuff as much of the rice as you can in the pork chops then seal off with toothpicks to prevent any from falling out during cooking.



Finally it is time to cook. I used a cedar plank to grill on. They add a nice flavor to the meat. If you don't have one or choose not to use one than it will still taste great. Grill the pork chops for 15-20 minutes each side on low heat.


Note: you will have to adjust the cooking temperature to the thickness of your pork chop. Be sure that the meat is done to your liking and enjoy!

Rack of Pork

This is my first recipe for Forrest's Food Spot. I made this dish shortly after returning from Alabama and watching Auburn whoop up on Virginia in the Peach Bowl. However, now that college football is over I am going to start diving into the next best thing: Making awesome food.

Alrighty here goes.......

I started with about a 4 pound rack of pork, or pork rib roast. The roast will usually have about one rib per pound. 4 pounds is more than enough for two people, but the next day the leftovers make excellent sandwich's.

The first step in preparing this dish is to "French Cut" the rack of pork. You can ask your butcher to do it for you or you can wing it like me. During this step it is also important to score the fat layer. Use a sharp knife to cut a criss-cross pattern. Be extra careful not to penetrate the fat layer and cut the meat. This can cause precious meat juices to seep out during cooking. By scoring the fat, it allows more surface area for the heat. The more surface area for the fat creates more juices and therefore produces a much more tasty and tender meat. Mine definitely doesn't look professional, but I don't think its the worst attempt in the world.



After the French Cut and fat scoring is accomplished, you must season the meat. Seasoning and marinating are my favorite part of cooking any dish. It allows me to get creative by combining different aspects of the taste spectrum to create a new and exciting taste. For this dish I used a homemade herb dry rub. In a small dish I mixed a generous amount of thyme, rosemary, salt, and crushed black pepper. Once mixed, I rubbed the pork with olive oil to help secure the dry rub and give the meat that awesome distinct olive oil flavor. Generously apply the rub on all sides of the meat. Cover the meat and place in the refrigerator for approximately an hour.



Once the meat has been nice and saturated in the dry rub in refrigerator, it is time to sear the meat. This step is essential because it forms a nice crust on the outside that will help to retain the tender juices inside throughout the cooking process. Put enough olive oil in a large frying pan to cover the bottom. Once the oil is heated, place the meat in the frying pan. Cook on all sides until there is a light brown crust.



Finally it is time to cook. I prefer to cook on the grill if I can, but due to time constraints I am often forced to cook in the oven. I've found that any meat tastes better smoked all day or with the distinct charcoal flavor, however, the oven serves just as good in most situations. The slower cooked the more tender and flavorful the meat will be be. I cooked mine on a broiler pan at 200 degrees for close to two hours. The FDA has recently approved of an internal temp of 145 degrees for pork opposed to the previous 165 degrees. I prefer mine in between those internal temperatures, usually about 155 degrees. Be careful not to overcook the meat.


Once your Rack of Pork has reached your desired internal temperature, remove it from the oven. As with all meat, the pork will continue to cook once removed from the oven. Let stand for 5 to 10 minutes. Cut in between the ribs to produce a medallion like chop with rib attached. I prepared mine with caramelized onions, sauteed squash, and zucchini along with homemade mashed potatoes. Serve up and enjoy!