Cooking salmon on a plank over a live fire gives it a tasty smokey flavor. Cooked to perfection it’s then served with a garlic and dill infused butter sauce.
Spinach Stuffed Pork Chops
Pork chops are grilled to perfection after being stuffed with a spinach-feta mixture and smothered in mustard mop sauce. Reserve half of the mop sauce for serving alongside the chops after they come off the grill.
Pork chops have so much potential on the barbecue and this is just one example of the wide variety of preparation methods.
The spinach stuffing is a bold choice with the flavor being complemented with a salty sweet feta intermixed.
3 to 4 tablespoons House of Q Slow Smoke Gold Slather and Sauce
3 to 4 tablespoons granulated sugar
2 tablespoons apple cider vinegar
1 to 2 tablespoons butter
1 bunch fresh spinach, rinsed and trimmed
4 tablespoons crumbled feta cheese
2 cloves garlic, crushed
3 to 4 pounds center cut pork loin, trimmed and cut into 1-inch chops
salt and pepper
In a bowl, mix the mop ingredients together until the sugar is dissolved. Separate half of the mop sauce into another bowl.
Melt the butter in a sauté pan over medium heat. Add the spinach and wilt quickly. Remove from the heat and place the spinach in a strainer. Once cooled to room temperature, place the spinach in a bowl and add the feta cheese and garlic; mix thoroughly.
Place a pork chop on a cutting board and gently insert into the side of the chop a pairing knife. Gently slice into the side of the chop a pocket for the filling. Place 1 to 2 tablespoons of the spinach mixture into the pocket and squeeze around until the chop is filled and formed. Sprinkle salt and pepper on the outside of the chop.
Preheat your grill to medium-high heat.
Grill the chops over direct heat searing the chops. Once seared, move them to a cool spot on your grill so they will continue to cook through. Dollop, mop or simply pour some of the mop sauce onto the chops.
Continue cooking until the internal temperature reaches 150 degrees F (65 degrees C). Remove from the grill, rest for five minutes and serve with the reserved sauce.