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Sunday, August 25, 2013

Nectarine and Blue Cheese Stuffed Pork Chops

Nectarine and Blue Cheese Stuffed Pork Chops

 Sometimes a great idea comes from what's handy or something you pick up at the Farmer's Market.  In this case, some blue cheese crumbles, fresh corn, some fresh basil and some great local nectarines!

 Ingredient List is easy:
  • Farmer John Thick Cut Boneless Pork Chops - 4 pack
  • Blue Cheese Crumbles - 8oz tub
  • Fresh basil - 1 bunch
  • 2 Nectarines - a little under-ripe is best
  • 2 Ears of corn
  • Your favorite dry rub

Medium dice the nectarine.  Using a lightly under-rip nectarine will help the fruit maintain it's pieces without getting too mushy during the cooking / prep process.

Chiffon cut the fresh basil.

 Add the basil, 1/2 of the diced nectarine, and the blue cheese.  You can add some salt and pepper if you want but the blue cheese already adds some salt and we can get some more flavor on the meat itself with the dry rub.

 Using a sharp knife, cut a pocket out in the side of the pork chop keeping the entry hole as small as possible so the stuffing doesn't leak out during the cooking process.  Take your time and make the pocket as large as possible without poking through the sides so you can maximize the amount of stuffing used.

After stuffing the chop, you can use tooth picks to help keep the hole closed if you need to.

Liberally dust both sides of the chops with your favorite dry rub.  I used Big Poppa Smokers Money Rub.  This is a great product that can be used on all kinds of meats and vegetables!  I highly recommend their products!

BPS also carries a huge selection of BBQ rubs, sauces and lots of BBQs!  I would check them out at https://www.bigpoppasmokers.com

 Put the pork chops on the smoker at 225F and smoke for about 60 minutes or until the internal temperature of the pork is at 145F.

Put the corn on the hottest part of your grill - every grill has an area that is hotter than the rest - for 30 minutes.

After 30 minutes, the corn should be mostly cooked and have a nice smokey flavor.  Cut the kernels off the cob.

Now we can make a quick sauce that will add some sweetness and some crunch and another layer of flavor that accentuates the nectarine to the dish.  Add 2 tablespoons of apple juice and the remaining diced nectarine to a sauce pan over a medium heat.  When the nectarines start to break down and liquify, add in the corn.  Continue to cook for another 10 minutes over a medium heat until fruit is broken down and liquified.

I plated up the stuffed pork chop with some home made chicken and dumplings.  Too much?  I don't think so.

Let's eat!

 You can find Big Poppa Smokers at https://www.bigpoppasmokers.com/
You can find the Big Poppa Smokers Money Rub at https://www.bigpoppasmokers.com/store/rubs?manufacturer=180

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