Friday, April 5, 2013

Stuffed Pork Loin Chops

Not your typical Easter dinner, but the spring sun came out last weekend so we had to fire up the grill. Nothing like a backyard egg hunt and a hot grill?!?! Being that it had been months since we ventured to hang out in the backyard, I had to clean the grill – YUCK!

These pork loin chops are delicately stuffed with black beans, red bell peppers, Romano cheese and more, which made me quite concerned about the filling falling out during grilling. Just a couple of tooth picks held these together and the stuffing was visible. Thankfully I didn't “man” the grill so they turned out beautiful. The panko bread crumbs helped keep it all together. Served with roasted corn and Cous Cous salad it was like a rainbow on your plate.


4 pork loin chops, boneless, 2"thick with a pocket cut into the middle off each chop's side
1/4 teaspoon seasoning salt
1/4 teaspoon seasoned pepper

1/2 cup olive oil
2 tablespoons rice wine vinegar
2 cloves garlic
1 tablespoon chipotle seasonings

1/2 cup Romano cheese, grated
2 tablespoons red bell pepper, diced
2 tablespoons green onion, finely chopped
2 tablespoons black beans, drained and rinsed
2 tablespoons panko bread crumbs
2 cloves garlic, minced


Blend the marinade ingredients in a blender.  Marinate the pork chops for 4-6 hours in a plastic bag.

Mix the stuffing mix together in a bowl.  Remove chops from marinade and stuff with a quarter of the stuffing mixture.  Seal edges with toothpicks.  Season the outside with salt and pepper.

Preheat your grill to 350°F (medium heat).  Make sure the grates are clean and greased. 
Place the stuffed pork chops on the grill and cook for about 8 minutes.  Cook for another 8 minutes until the chops are an internal temp of 145°F.  

Let rest for 5 minutes. EAT! IT’S STUFFED!


  1. Looks amazing!!!! I think we will give this one a try. We love to grill out.
    I'd love you to stop by
    Have a blessed weekend!