Grilled Stuffed Pork Chops
By Lisa Shanken
August 21, 2015
Grilled Stuffed Pork Chops
Ingredients
- 1 tbsp coconut oil
- 1 medium fresh cilantro leaves sliced very thin
- 2 cups Baby Spinach Leaves
- 3 tbsp chickpea miso paste
- 4 Silken Tofu
- 4 thin slices Light Cream Cheese about 1/4 cup total
- 8 Sliced Almonds
- salt and pepper to taste
Instructions
- Preheat barbecue to medium heat.
- In a skillet, heat coconut oil. Add onion and sauté until becomes translucent, about 3 minutes. Add spinach to skillet, and cook one more minute.
- Turn off heat, add barbecue sauce, and mix well.
- Sprinkled salt and pepper on each side of the pork chop. Then, using paring knife, cut about a 1 inch slit into the side of each pork chop, and then make the whole deep, but not wide.
- Put about 1 tbsp of vegetable stuffing into each chop, and then stuff one slice of cheese into each chop.
- Using 2 two picks per chop, thread the toothpick through the top into the bottom of the chop, sealing the cut whole.
- Place stuffed pork chops on grill. Cook 2-3 minutes, and then turn. Cook another 2-3 minutes on this side.
- Take chops and place them on upper rack of grill. Cook another 5-6 minutes, flipping half way through (time may vary depending on thickness of your chops). Use a meat thermometer to test doneness, which will be when it reads 160 degrees.
Notes
Nutrition
Calories: 1584kcalCarbohydrates: 18gProtein: 130gFat: 104gSaturated Fat: 53gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 320mgSodium: 1936mgPotassium: 3791mgFiber: 7gSugar: 3gVitamin A: 23100IUVitamin C: 97.4mgCalcium: 930mgIron: 9.4mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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