Pork chops are grilled to perfection after being stuffed with a spinach-feta mixture and smothered in a mustard mop sauce. Perfect for any backyard barbecue.
4tablespoonsHouse of Q Slow Smoke Gold Slather and Sauce
4tablespoonsgranulated sugar
2tablespoonsapple cider vinegar
Pork Chops
2tablespoonsbutter
1bunchfresh spinachrinsed and trimmed
4tablespoonscrumbled feta cheese
2clovesgarliccrushed
3 to 4poundscenter cut pork lointrimmed and cut into 1-inch chops
salt and pepper
Equipment
grill
Directions
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.