Recipe: Brian Misko’s House of Q Spinach Stuffed Pork Chops
Although he was there as a competitor in the first annual Porkapalooza Kansas City Barbeque Society sanctioned BBQ competition, Brian Misko of House of Q took some time to entertain, educate, and satisfy the taste buds of many over at the food stage.
His recipe for spinach stuffed pork chops was an instant hit with those who scored a sample, and he encouraged many to go out and buy a digital meat thermometer to help you cook that perfect pork chop. Just remember – make sure the thermometer is reading the temperature of the meat, and not just the stuffing.
Visit your local butcher to pick up a thick porterhouse cut pork chop as this recipe works best with thick, boneless chops.
House of Q Spinach Stuffed Pork Chops
Recipe courtesy of Brian Misko, House of Q
3-4 lb Center cut pork loin – trimmed and cut into 1 ½ chops
1 bunch Fresh spinach – rinsed and trimmed
2 cloves Garlic – crushed
1-2 TB Butter
4 TB Feta cheese crumbled
3-4 TB House of Q Slow Smoke Gold Slather and Sauce
3-4 TB White sugar
2 TB Apple cider vinegar
Melt the butter in a sauté pan and add the rinsed spinach. The spinach will 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.
In a separate bowl, mix the mop ingredients together until the sugar is dissolved. Separate out into another bowl half of the mop sauce.
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 and place the chops on the grill. Grill on 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 145-150 F. Remove from the grill, rest for five minutes and serve with the reserved sauce.