Sure, everything generally is better with bacon. As a rule. BUT if you don’t have any bacon, or you’re already cooking pork, well then what? I have another rule. Things taste better when stuffed with other things. Now this rule, like many rules, does have exceptions, and limits. But generally you can stuff things with other things and it will taste magnificent.
Oil your grids and preheat the grill to to 350°F to 400°F.
Combine the feta, scallions, tomato and your choice of herbs in a bowl. Using a sharp knife, cut a slit into each pork chop so that it forms a pocket. Please do this carefully. Stuff each pork pocket as full as you can with the feta mixture. You can seal the openings with toothpicks if you need to. But remember to take them out when you’re done cooking.
Sprinkle the outside of the pork chops with your favourite seasonings, I just used salt and pepper, but you can use bone dust, country herbs…anything you want.
Grill the pork chops for about 5 to 6 minutes per side, or to 145°F on an instant read thermometer.
Allow the pork to sit for at least 5 minutes before serving. Serve with sweet potatoes or a greek salad.
So I was going to serve this with some grilled sweet potato fries. I followed the directions, cut, boil for 8 minutes. But we were having a picnic. So I asked the husband to put the cooked potato into a Tupperware and sprinkle with oil and salt and pepper, then shake to coat and I will finish cooking them at our destination. Well.. he shook them a little too hard. The potatoes nearly liquified in the container! So we added a tablespoon of butter, dribble of maple syrup, and some Napoleon® chicken and rib spice. They were still really good when we reheated them on the grill…just not sweet potato fries.
Tell me about a minor cooking mishap that you have had, did it turn out great in the end anyway?