Lees Ferry Stuffed Pork Chops

When we are on trips where I am making dinners, I like to buy ingredients that I can use with multiple dishes. My cheesy potato au gratin dish goes well with this because they use the same ingredients. We also opted for burgers one night using the bacon, swiss, and jalapenos.

What you will need (this makes enough for 4 pork chops):
• 2 strips of bacon, browned and chopped
• 1 jalapeno, chopped
• ¼ cup white onion
• ¼ cup parmesan cheese
• ¼ cup swiss cheese
• 4 Pork Chops
• Extra virgin olive oil
• Salt & Pepper
• 1 tbsp. Marjoram
• 1 tbsp Garlic Powder
Prepare Stuffing:

Start off by sautéing the jalapeno and onion in a light amount of olive oil until soft. Combine parmesan, swiss, bacon, onions and jalapeno mixture in a bowl.


Prepare pork chop:

Create a pocket in your pork chops by thinly slicing ¾ of the way through the chop. (see picture) Unfortunately for us – our rental place at Marble Canyon Lodge did not have any good knives…so caveman had to clean his fly fishing knife and use that.

Spread your sliced chops open and stuff a good amount of the stuffing mixture inside. Repeat for all chops.
Once they are stuffed, season the exterior of the pork chops with extra virgin olive oil, salt and pepper, and top with marjoram and garlic powder. You can store them in the fridge until ready to grill.


Get your coals or propane grill good and hot before putting the chops on. You want to get a good sear on them to seal in those flavors and juices. Once you get that sear, move them off the direct heat and continue to cook indirectly for 5 to 10 minutes depending on the size of the chop. At this point I like to cook them with the cover down on the grill or cover the chops with something if you are cooking on a open top grill. (If you are using propane, the temp should be roughly 350)
The chops won’t take long to cook because you have basically have turned them into two smaller chops by opening up the middle. I always have my quick read thermometer with me so just check the temp. and pull them when they ready. I like to remove them from the grill at 150 degrees, cover them and then let them rest for at least 5 minutes. This allows the pork to finish cooking without drying out.