Cheesy Rice Stuffed Pork Chops

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

Do you know what you should make for supper tonight? You should make cheesy rice stuffed pork chops… Yep, that is what you should make!

I have been hanging on to this recipe for a couple of decades. It’s another one of those recipe cards I told you about when I shared that Zesty Broiled Chicken recipe with you. This card goes back to another life and if you would have told me back then that I would be living in a home on the side of a mountain making this recipe, I would have said: “You’re drunk!”. Never in a million years have imagined I’d be where I am today, making these pork chops, but HALLELUJAH I am!

I attempted to make these pork chops several times, but I always ended up adapting the recipe due to lack of ingredients or just thinking that they would be better made another way. Little did I know that this recipe was going to be so delicious just the way it was written or I surely would have made these cheesy rice stuffed pork chops a long time ago!

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with a rich creamy rice stuffing with mozzarella, ricotta and parmesan cheeses.

That’s right, there are THREE (3) cheeses oozing out of these pork chops. Here’s how I made them:

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

Cheesy Rice Stuffed Pork Chops | Servings: 4 | Time: 45 Minutes

Recipe adapted from Healthy Meals In Minutes Recipe Card

Ingredients:

  • 3 tablespoons butter, divided
  • 1 small yellow onion, finely chopped
  • 1 cup cooked white rice (I used Jasmine)
  • ¾ cup chicken broth, divided
  • ½ cup mozzarella cheese
  • ½ cup ricotta cheese
  • 2 tablespoons parmesan cheese, freshly grated
  • Kosher salt & freshly cracked pepper, to taste
  • 1 tablespoon fresh thyme, chopped + more for garnish
  • 4 boneless center cut pork chops

Directions:

Melt 2 tablespoons of the butter In a medium nonstick pan over medium heat. Add onion and a pinch of salt; saute until softened, about 5-7 minutes.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

While the onions are cooking, cut a deep horizontal pocket in each chop with a knife, making sure not to cut all the way through. Season with salt and pepper to taste; set aside.

When the onions are soft, turn off the heat; stir in rice, ¼ cup of the chicken broth, cheeses and thyme. Mix well.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

Spoon the rice mixture into the pockets of each pork chop dividing evenly; secure openings with  toothpicks. If you have any of the rice mixture left over, reserve for serving with the pork chops.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

Melt the remaining tablespoon of the butter to a cast iron or stainless steel pan. Add stuffed pork chops; cook until browned, turning only once, about 2-3 minutes on each side.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

Add remaining broth; cover, reduce heat to medium and cook until chops are cooked through, about 10-15 minutes, depending on thickness.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

Removing the toothpicks and serve garnished with thyme sprigs, extra stuffing mixture and pan drippings on the side.

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com

Why oh why did it take me so long to make these pork chops? Please don’t wait to make these pork chops. Trust me, make them tonight.

You won’t regret it!

These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM! | TheMountainKitchen.com
Print
Cheesy Rice Stuffed Pork Chops
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
These cheesy rice stuffed pork chops are made with juicy pan seared pork chops stuffed with creamy rice with mozzarella, ricotta and parmesan cheeses. YUM!
Servings: 4
Author: Debbie
Ingredients
  • 3 tablespoons butter divided
  • 1 small yellow onion finely chopped
  • 1 cup cooked white rice I used Jasmine
  • ¾ cup chicken broth divided
  • ½ cup mozzarella cheese
  • ½ cup ricotta cheese
  • 2 tablespoons parmesan cheese freshly grated
  • Kosher salt & freshly cracked pepper to taste
  • 1 tablespoon fresh thyme chopped + more for garnish
  • 4 boneless center cut pork chops
Instructions
  1. Melt 2 tablespoons of the butter In a medium nonstick pan over medium heat. Add onion and a pinch of salt; saute until softened, about 5-7 minutes.
  2. While the onions are cooking, cut a deep horizontal pocket in each chop with a knife, making sure not to cut all the way through. Season with salt and pepper to taste; set aside.
  3. When the onions are soft, turn off the heat; stir in rice, ¼ cup of the chicken broth, cheeses and thyme. Mix well.
  4. Spoon the rice mixture into the pockets of each pork chop dividing evenly; secure openings with toothpicks. If you have any of the rice mixture left over, reserve for serving with the pork chops.
  5. Melt the remaining tablespoon of the butter to a cast iron or stainless steel pan. Add stuffed pork chops; cook until browned, turning only once, about 2-3 minutes on each side. Add remaining broth; cover, reduce heat to medium and cook until chops are cooked through, about 10-15 minutes, depending on thickness.
  6. Remove the toothpicks and serve garnished with thyme sprigs, extra stuffing mixture and pan drippings on the side.

 

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Delectable Pan Seared Pork Chops with Dijon Bacon Vinaigrette

Delectable pan seared pork chops with dijon bacon vinaigrette, juicy pork chops smothered with onions seasoned with a sweet and tangy bacon vinaigrette. | TheMountainKitchen.com

Delectable pan seared pork chops with Dijon bacon vinaigrette.

Quite a mouth full…

A delectable mouth full!

Lightly seasoned juicy pork chops, smothered with onions seasoned in a garlicky broth of bacon drippings and a sweet and tangy Dijon bacon vinaigrette, served on a bed of Napa cabbage. These pan seared pork chops with Dijon bacon vinaigrette are delectable. YES, these pork chops are delectable indeed!

Delectable pan seared pork chops with dijon bacon vinaigrette, juicy pork chops smothered with onions seasoned with a sweet and tangy bacon vinaigrette. | TheMountainKitchen.com

I first made this sweet and tangy bacon vinaigrette for the Kale Salad with peas and bacon vinaigrette  I made back in June. I loved the way the brown sugar and Dijon mustard seemed to form a thick bubbly glaze of happiness in the pan. I put the idea for this bacon vinaigrette in my back pocket to use for another time. These pork chops were for that time. And now I am going to share this recipe with you:

Delectable pan seared pork chops with dijon bacon vinaigrette, juicy pork chops smothered with onions seasoned with a sweet and tangy bacon vinaigrette. | TheMountainKitchen.com

Pan Seared Pork Chops With Dijon Bacon Vinaigrette
Servings: 4 | Time: 50 Minutes

Ingredients:

  • (4) 1-inch thick boneless pork chops
  • Kosher salt and fresh cracked black pepper, to taste
  • 8 slices applewood-smoked bacon
  • 2 cloves garlic, minced
  • 1 yellow onion, sliced thinly
  • ⅓ cup apple cider vinegar
  • 2 teaspoons light brown sugar
  • 2 teaspoons Dijon mustard
  • ¼ cup extra virgin olive oil
  • 1 head Napa cabbage, chopped (optional)

Directions:

Cook bacon in large cast-iron pan over medium-low heat. Add the bacon (4 slices at a time); cook until crisp. Remove bacon and allow to drain on some paper towels; chop the bacon once cool. Reserve 5 tablespoons of the drippings (divided).

(“Drippings” sounds so much better than grease, don’t you think?)

Season the pork chops with salt and pepper.

Delectable pan seared pork chops with dijon bacon vinaigrette, juicy pork chops smothered with onions seasoned with a sweet and tangy bacon vinaigrette. | TheMountainKitchen.com

Using the same pan used to cook the bacon, add pork chops to the pan, over medium-high heat.

Delectable pan seared pork chops with dijon bacon vinaigrette, juicy pork chops smothered with onions seasoned with a sweet and tangy bacon vinaigrette. | TheMountainKitchen.com

Cook the pork chops until pork is browned, and cooked through, turning once, about 3 to 5 minutes on each side, depending on thickness.

Don’t move them until they are have released from the bottom of the pan. It took me a long time to get over my fear of cast iron pans and sticking food. The meat will release when it is good and ready.

Transfer pork to serving platter and cover to keep warm.

Delectable pan seared pork chops with dijon bacon vinaigrette, juicy pork chops smothered with onions seasoned with a sweet and tangy bacon vinaigrette. | TheMountainKitchen.com

Optional Napa Cabbage: Heat 2 tablespoons of the bacon dripping to a large pan, over medium-high heat. Add the cabbage; season with salt and pepper. Saute until tender and slightly wilted, about 5 to 7 minutes.

In the same pan used to cook the pork chops, heat remaining 3 tablespoons of reserved bacon drippings over medium heat. Add garlic to the pan; cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn). Add the onions to the pan; sauté the onion for about a minute; turn the head to medium low and continue to cook until onions are tender, about 5 minutes. Stir in vinegar, brown sugar, mustard. Season with salt, to taste. Cook, stirring constantly, scraping up the brown bits from the bottom of the pan, until smooth and slightly thickened, about 30 seconds. Gradually add oil, stirring constantly.

Delectable pan seared pork chops with dijon bacon vinaigrette, juicy pork chops smothered with onions seasoned with a sweet and tangy bacon vinaigrette. | TheMountainKitchen.com

Remove the pan from the heat. Serve pork chops drizzled with the bacon vinaigrette plated over the Napa cabbage.

Delectable pan seared pork chops with dijon bacon vinaigrette, juicy pork chops smothered with onions seasoned with a sweet and tangy bacon vinaigrette. | TheMountainKitchen.com

The only thing wrong with these pork chops was the lighting for the pictures. The bacon I used was a thicker cut that needed a little extra cooking time. It sure gets darker these day…

I encourage you to try these delectable pork chops. You don’t have to worry about the daylight and you certainly will not regret it when you take a bite of one of these babies!

My Signature

Delectable pan seared pork chops with dijon bacon vinaigrette, juicy pork chops smothered with onions seasoned with a sweet and tangy bacon vinaigrette. | TheMountainKitchen.com
Print
Pan Seared Pork Chops With Dijon Bacon Vinaigrette
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Delectable pan seared pork chops with Dijon bacon vinaigrette, juicy pork chops smothered with onions seasoned with a sweet and tangy bacon vinaigrette.

Course: Main Course
Servings: 4
Author: Debbie Spivey
Ingredients
  • 4 1-inch thick boneless pork chops
  • Kosher salt and fresh cracked black pepper to taste
  • 8 slices applewood-smoked bacon
  • 2 cloves garlic minced
  • 1 medium yellow onion sliced thinly
  • cup apple cider vinegar
  • 2 teaspoons light brown sugar
  • 2 teaspoons Dijon mustard
  • ¼ cup extra virgin olive oil
  • 1 head Napa cabbage optional, chopped
Instructions
  1. Cook bacon in large cast-iron pan over medium-low heat. Add the bacon (4 slices at a time); cook until crisp. Remove bacon and allow to drain on some paper towels; chop the bacon once cool. Reserve 5 tablespoons of the drippings (divided).
  2. Season the pork chops with salt and pepper. Using the same pan, over medium-high heat. Add pork chops to the pan, cook the pork chops until pork is browned, and cooked through, turning once, about 3 to 5 minutes on each side, depending on thickness. Transfer pork to serving platter and cover to keep warm.

  3. Optional Napa Cabbage: Heat 2 tablespoons of the bacon dripping to a large pan, over medium-high heat. Add the cabbage; season with salt and pepper. Saute until tender and slightly wilted, about 5 to 7 minutes.

  4. In the same pan used to cook the pork chops, heat remaining 3 tablespoons of reserved bacon drippings over medium heat. Add garlic to the pan; cook, stirring constantly, until garlic is fragrant, about 30 seconds (do not burn). Add the onions to the pan; sauté the onion for about a minute; turn the head to medium low and continue to cook until onions are tender, about 5 minutes. Stir in vinegar, brown sugar, mustard. Season with salt, to taste. Cook, stirring constantly, scraping up the brown bits from the bottom of the pan, until smooth and slightly thickened, about 30 seconds. Gradually add oil, stirring constantly.
  5. Remove the pan from the heat. Serve pork chops drizzled with the bacon vinaigrette.

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

If you are a football fan and planning on doing any tailgating this fall, these Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw are just in time for the big game! Tender juicy shredded pork with perfect smoky bits of incredible flavor atop a warm tortilla with spicy cabbage slaw. This ultimate recipe for carnitas, uses the very affordable pork shoulder in a slow-smoked cooking method that will make you king or queen of the tailgating party!

Carnitas is a dish of Mexican cuisine, that literally means “little meats”. The traditional way of cooking carnitas is to braise a pork shoulder in lard until it’s falling apart, then served shredded in small crispy pieces placed onto tortillas for tacos, tamales, tortas, and burritos.

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

For some time, I have been wanting to revisit pork carnitas again. I made them a long time ago before I started blogging. I used a crock-pot and was really pleased with the outcome after tweaking the recipe I was following. However, David was NOT a fan of those carnitas (Actually, I think it’s all in his head, but I’m not gonna argue about it any more).

As you know, when it comes to pork David and I are polar opposites. I really don’t like barbecue sauced meat. Heck I really don’t like hickory wood smoke either, so brace yourself when I say that this recipe was my idea. I asked David to smoke some pork the way I wanted to eat it for a change. I had every intention of braising this pork inside a big Dutch oven either inside the oven or on the stove top, but it has been STUPID hot outside that roasting pork inside in the oven or on the stove seemed ridiculous, when it is nearly 100 degrees outside. Grilling or smoking this chunk of meat outside was our only option.

This version of pork carnitas is different from traditional carnitas because the pork is slow smoked for hours really giving the meat some nice smoky applewood flavor. It is also a lot healthier because it isn’t drenched in lard like traditional carnitas. Using a recipe from Bobby Flay as inspiration here’s how we made our carnitas:

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw | Servings: 10

Recipe adapted of Bobby Flay

What You’ll Need:

  • 1 pork shoulder (about 5 pounds)
  • 2-gallon zip top bag or large roasting pan
  • Marinade, recipe to follow
  • water smoker or charcoal grill
  • about 2 cups applewood chips, soaked in water 30 minutes
  • charcoal
  • tongs
  • meat thermometer
  • corn or flour tortillas
  • Spicy Cabbage Slaw, recipe to follow
  • fresh cilantro, chopped for serving

The Marinade:

  • 2 tablespoons olive oil
  • 4 sprigs fresh thyme
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 2 heaping tablespoons chili powder
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¾ cup fresh orange juice
  • ½ cup fresh lime juice
  • 2 chipotle peppers, finely chopped  + 2 teaspoons adobo

Spicy Cabbage Slaw:

  • ¼ cup mayonnaise (Sir Kensington’s)
  • ¼ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon celery seeds
  • Kosher salt & freshly ground pepper, to taste
  • 4 green onions, coarsely chopped
  • 2 jalapeno peppers
  • 1 small cabbage, finely shredded
  • 1 large carrot, julienned

Directions:

Prepare the Marinade: Heat the olive oil in a small saucepan over medium-high heat. Add the thyme, garlic, onions and chili powder; saute until onions are tender and spices are fragrant. Add in the brown sugar, cumin, coriander, orange and lime juices, and chipotle with adobo; cook just until the sugar dissolves. Turn off the heat and let cool completely.

Cut slits diagonally across the fat cap going in opposite directions. Doing this creates more surface area for the seasoning to form bark and the fat is able to get crisp and delicious. Put inside a large 2 gallon zip-top bag or into a large pan; reserve 1 cup of the marinade, pouring the rest over the pork. Seal the bag, pressing out all of the air or cover and refrigerate overnight. Place the reserved marinade into a jar and refrigerate.

The next day, remove the pork from the refrigerator 30 minutes before cooking.

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

Set up the grill or smoker: Set up your smoker for what is called the burn-down method. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. The coals on top slowly light the ones underneath and burn down slowly over time. If using a charcoal grill, set it up for an indirect heat technique and place the soaked wood chips on top of the coals. Preheat the grill from 220 – 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

Place the pork on the grill, cover. Bring the temperature up, using the vents to regulate the temperature inside the grill is about 225 degrees F. David likes to use a combination of dry and wet wood chips, alternating between the two. The dry gives a quick intense smoke and brings the heat up. The wet wood chunks provide a lower, slower smoke and brings the heat down. Heat adjustments can be made using this technique.

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

Make the Slaw: Make the Spicy Cabbage Slaw ahead of time, while the pork is smoking so that the flavors can marry and get really happy together.

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

To make the slaw, shred the cabbage; add to a large bowl with the carrots, jalapenos and green onions.

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

Whisk the mayonnaise, vinegar, olive oil, and celery seeds until smooth; season with salt and pepper to taste. Pour the dressing over the cabbage mixture and toss to combine. Cover with a lid and place into the refrigerator until needed.

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

Check the grill or smoker every hour. You will need to add fresh coals and more wood chips to each side of the grill at least the first 4 hours. Smoke the picnic shoulder until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 5 hours; use a meat thermometer to test for doneness.

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

The ideal temperature of a properly smoked pork shoulder is 190-195 degrees F. The internal temperature of the pork can increase by 10 degrees even after it’s been removed from the grill, so keep that in mind. If the internal temperature is 190 degrees F.

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

Remove the shoulder from the grill and let the pork rest 30 minutes. When you take it off the grill, the temperature may rise to an optimal 200 degrees F, perfect! Any hotter than that and could overcook your pork, which results in dry, chewy meat.

Shred the pork either with two forks or if the meat has cooled enough, by hand. Heat the refrigerated reserved marinade; pour in small amounts onto the shredded pork for added flavor and juiciness (do not over saturate).

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

Serve on warm tortillas, topped with some Spicy Cabbage Slaw.

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

I kept the carnitas very simple and didn’t want to take anything away from the smoked pork or slaw by adding a bunch of extra toppings, but feel free to add whatever you want to the carnitas. This is one rare occasion, I didn’t even add any cheese (gasp!).

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com

Don’t feel discouraged by the amount of meat that is rendered, you don’t need a party or have to even like football. It will freeze perfectly. If you have meat leftover, package it inside a freezer safe bag and pull it out to make a quick weeknight meal perhaps transforming it into new Mexican dish of choice. I’m thinking enchiladas

My Signature

I’m sharing the over at Fiesta Friday. Come on over and join in on the fun!

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw. | TheMountainKitchen.com
Print
Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw
Prep Time
20 mins
Cook Time
5 hr
Total Time
5 hr 20 mins
 

Applewood Smoked Pork Carnitas with Spicy Cabbage Slaw, shredded smoky bits of incredibly flavorful pork on top of a warm tortilla with spicy cabbage slaw.

Course: Main Course
Cuisine: American, Mexican
Servings: 10
Author: Debbie Spivey
Ingredients
What You’ll Need:
  • 1 pork shoulder about 5 pounds
  • Marinade recipe to follow
  • 2 gallon zip top bag or large roasting pan
  • water smoker or charcoal grill
  • about 2 cups wood chips hickory or apple, soaked in water 30 minutes
  • charcoal
  • tongs
  • meat thermometer
  • corn or flour tortillas
  • Spicy Cabbage Slaw recipe to follow
  • Fresh cilantro chopped for serving
The Marinade
  • 2 tablespoons olive oil
  • 4 sprigs fresh thyme
  • 3 cloves garlic minced
  • 1 large onion chopped
  • 2 heaping tablespoons chili powder
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¾ cup fresh orange juice
  • ½ cup fresh lime juice
  • 2 chipotle peppers finely chopped + 2 teaspoons adobo
Spicy Cabbage Slaw
  • ¼ cup mayonnaise Sir Kensington
  • ¼ cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon celery seeds
  • Kosher salt and freshly cracked black pepper to taste
  • 4 green onions coarsely chopped
  • 2 jalapeno peppers
  • 1 small cabbage finely shredded
  • 1 large carrot julienned
Instructions
  1. Prepare the Marinade: Heat the olive oil in a small saucepan over medium-high heat. Add the thyme, garlic, onions and chili powder; saute until onions are tender and spices are fragrant. Add in the brown sugar, cumin, coriander, orange and lime juices, and chipotle with adobo; cook just until the sugar dissolves. Turn off the heat and let cool completely.
  2. Cut slits diagonally across the fat cap going in opposite directions. Doing this creates more surface area for the seasoning to form bark and the fat is able to get crisp and delicious. Put inside a large 2 gallon zip-top bag or into a large pan; reserve 1 cup of the marinade, pouring the rest over the pork. Seal the bag, pressing out all of the air or cover and refrigerate overnight. Place the reserved marinade into a jar and refrigerate.
  3. The next day, remove the pork from the refrigerator 30 minutes before cooking.
  4. Set up the grill or smoker: Set up your smoker for what is called the burn-down method. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. The coals on top slowly light the ones underneath and burn down slowly over time. If using a charcoal grill, set it up for an indirect heat technique and place the soaked wood chips on top of the coals. Preheat the grill from 220 – 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)
  5. Place the pork on the grill, cover. Bring the temperature up, using the vents to regulate the temperature inside the grill is about 225 degrees F. David likes to use a combination of dry and wet wood chips, alternating between the two. The dry gives a quick intense smoke and brings the heat up. The wet wood chunks provide a lower, slower smoke and brings the heat down. Heat adjustments can be made using this technique.
  6. Make the Slaw: Make the Spicy Cabbage Slaw ahead of time, while the pork is smoking so that the flavors can marry and get really happy together. To make the slaw, shred the cabbage; add to a large bowl with the carrots, jalapenos and green onions. Whisk the mayonnaise, vinegar, olive oil, and celery seeds until smooth; season with salt and pepper to taste. Pour the dressing over the cabbage mixture and toss to combine. Cover with a lid and place into the refrigerator until needed.
  7. Check the grill or smoker every hour. You will need to add fresh coals and more wood chips to each side of the grill at least the first 4 hours. Smoke the picnic shoulder until a dark “bark” (outside crust) forms and the internal temperature of the meat is about 190 degrees F, about 5 hours; use a meat thermometer to test for doneness.
  8. The ideal temperature of a properly smoked pork shoulder is 190-195 degrees F. The internal temperature of the pork can increase by 10 degrees even after it’s been removed from the grill, so keep that in mind. If the internal temperature is 190 degrees F.
  9. Remove the shoulder from the grill and let the pork rest 30 minutes. When you take it off the grill, the temperature may rise to an optimal 200 degrees F, perfect! Any hotter than that and could overcook your pork, which results in dry, chewy meat.
  10. Shred the pork and serve on warm tortillas, topped with some Spicy Cabbage Slaw.
Recipe Notes

Recipe adapted of Bobby Flay

 

 


Curried Pork Burgers

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com

Who said burgers had to be made of beef? These Curried Pork Burgers will change the way you think about burgers.

If you love a good juicy burger now and then, then naturally when you hear the word burger you automatically think beef. It’s only natural that you would, unless you’re a vegetarian or just don’t eat beef.

Have you ever thought about making burgers with pork?

I found this recipe for Curried Pork Burgers in my To-Try Recipe Binder. I’m always looking for different ways to make things, and for some reason we had never thought about using fresh ground pork for making burgers. I really am surprised that David had never thought of it as much as he loves pork.

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com

Regardless of how this idea came about, these burgers were a welcomed change. I made a phone call to the butcher for a special order of fresh ground pork to ensure the utmost freshest meat possible. I didn’t alter the original recipe much, but found that the whole cabbage leaves were a little tough to bite into. I recommend that you shred the cabbage and possibly mix them into the curried mayo for a better bite experience.

Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these Curried Pork Burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. Here’s how we made them:

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com

Curried Pork Burgers | Servings: 4 | Time 45 Minutes

Recipe Adapted from Better Homes & Gardens Magazine

Ingredients:

     Curried Mayonnaise:
     •  ¼ cup mayonnaise
     •  ¼ teaspoon madras curry powder

  • 2 pounds fresh ground pork
  • ¼ cup red onion, fine dice
  • 3 cloves garlic, minced
  • 1 teaspoon madras curry powder
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and fresh cracked pepper, to taste
  • ¼ teaspoon crushed red pepper
  • red onion, ½-inch thick slices
  • 2 teaspoons extra virgin olive oil
  • 4 hamburger buns
  • red cabbage, shredded

Directions:

Make the Curried Mayonnaise, by mixing the mayonnaise and curry powder in a small bowl; place it in the refrigerator until ready to serve.

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com

Light Coals or gas grill for direct heat.

In a large bowl using your hands, combine pork, onion, garlic, curry powder, Worcestershire sauce, and crushed red pepper. Mix well, but be careful not to overwork the meat; this will result in tough burgers. When the ingredients are well combined, divide the meat into 4 equal portions; shape into 4 ¾-inch-thick patties; season with salt and pepper, to taste.

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com

In a small bowl, toss the red onion with oil; coat well.

Brush the grate with an oil coated paper towel. Place the patties over the heat. Cover and grill over medium heat for about 8 to 10 minutes, before turning only once.

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com

After about 6 minutes, of grilling the burgers, add red onion to a grill pan, turning once.

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com

After 8 to 10 minutes, flip the burgers.

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com

Continue to grill, covered until done (160 degrees F). Use a thermometer to check for doneness.

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com

Take the burgers and onions off the grill and allow the burgers to rest.

Grill the buns by dividing the tops and bottoms and placing them on the grill 1 to 2 minutes, until toasted.

Spread the curried mayonnaise on the toasted buns, top with shredded cabbage and red onion.

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com

These burgers were delicious and they were even good leftover to the next day. I have since moved this recipe into my Tried & True Recipe Binder, where they will make their way back onto our grill another day.

I hope they will find their way onto your grill to enjoy too!

My Signature

Curried Pork Burgers | Enjoy a new twist to your next burger by making your next patties with pork. Infused with exotic flavors, these burgers are bold pork-based burger made with red onion, garlic, Worcestershire and curry powder for extra kick. | TheMountainKitchen.com
Print
Curried Pork Burgers
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Infused with exotic flavors, these curried pork burgers have bold flavor with red onion, garlic, Worcestershire and curry powder for extra kick.
Course: Main Course
Servings: 4
Author: Debbie Spivey
Ingredients
Curried Mayonnaise
  • ¼ cup mayonnaise
  • ¼ teaspoon madras curry powder
  • 2 pounds fresh ground pork
  • ¼ cup red onion fine dice
  • 3 cloves garlic minced
  • 1 teaspoon curry powder
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and fresh cracked black pepper to taste
  • ¼ teaspoon crushed red pepper
  • red onion ½-inch thick slices
  • 2 teaspoons extra virgin olive oil
  • 4 hamburger buns
  • red cabbage shredded
Instructions
  1. Make the Curried Mayonnaise, by mixing the mayonnaise and curry powder in a small bowl; place it in the refrigerator until ready to serve.
  2. Light Coals or gas grill for direct heat.
  3. In a large bowl using your hands, combine pork, onion, garlic, curry powder, Worcestershire sauce, and crushed red pepper. Mix well, but be careful not to overwork the meat; this will result in tough burgers. When the ingredients are well combined, divide the meat into 4 equal portions; shape into 4 ¾-inch-thick patties; season with salt and pepper, to taste.
  4. In a small bowl, toss the red onion with oil; coat well.
  5. Brush the grate with an oil coated paper towel. Place the patties over the heat. Cover and grill over medium heat for about 8 to 10 minutes, before turning only once.

  6. After about 6 minutes, of grilling the burgers, add red onion to a grill pan, turning once.
  7. After 8 to 10 minutes, flip the burgers.

  8. Continue to grill, covered until done (160 degrees F). Use a thermometer to check for doneness.
  9. Take the burgers and onions off the grill and allow the burgers to rest.
  10. Grill the buns by dividing the tops and bottoms and placing them on the grill 1 to 2 minutes, until toasted.
  11. Spread the curried mayonnaise on the toasted buns, top with shredded cabbage and red onion.
Recipe Notes


Recipe adapted from Better Homes & Gardens Magazine

 


Grilled Teriyaki Pork Chops with Stir Fried Vegetables and Rice

Easy to make these grilled teriyaki pork chops are full of flavor. Marinated in a teriyaki sauce overnight, served with stir fried vegetables and rice. | TheMountainKitchen.com

Before I share this grilled teriyaki pork chops with stir fried vegetables and rice, we’re gonna flash back a little bit….

You never leave a home without taking memories with you. Selling our townhouse in Virginia Beach was hands down the best thing David and I ever did, but there was a lot of history there. That townhouse was our home for 5 years and there was 5 years worth of blood, sweat, tears, and honest to goodness hard work left in that house left behind for someone else to enjoy.

We bought the townhouse and moved in 2003. Up until that point, that townhouse was just a rental property that no one loved or took care of. It was a run down mess to say the least. We renovated the whole place ourselves, except for hiring someone to put in windows, carpet and a new front door.

When we moved in, the cabinets had a dingy stained wood finish that been coated with over a decade and a half of grease and cooking fumes. I kid-you-not, there was grease practically rolling off the finish in the shape of nasty looking brown wormy strings, that were practically dangling from the cabinets. The floor was what we called a “slap-stick” tile over top of two layers of linoleum. Our definition of slap-stick tile was exactly how it sounds. I’m sure you’ve seen those thin tiles with adhesive backing? Well this kitchen floor was covered in those and where they didn’t fit well in the corners the person that applied them just made them work; not even trying to cut them to fit properly. Many of them were chipped or cracked. The walls were just as grungy as the cabinets.

After 40,302 trips to Home Depot just down the street, a burned up an electric sander, a new dishwasher, putting up the range hood up 3 times to get it right, 3 gallons of white paint and 4 gallons of “Exotic Red” paint, we had one heck of a cute and fully functional kitchen. Although it wasn’t as nice as the one I have today, it was our creation. I spent many hours in it learning and improving my cooking skills in that kitchen. The one room that made me the saddest about leaving that townhouse on Alvena Lane.

Before we moved I made a video of the inside of the townhouse exactly how it was before we packed up to move. Let me show you my favorite room in the whole house:

Fast forward to January 2012 to when our new mountain home was being built…The builder provided us with a standard appliance package for our kitchen. If we wanted to upgrade we had to pay the difference, but were allowed a special builder’s pricing on the appliances we chose.

Our new kitchen

I had survived 4 years without a kitchen with a dishwasher. I think it should be considered cruel and unusual punishment to take away a dishwasher from someone who loves to cook. I survived; I just didn’t cook as much. We had lived with small dinky kitchens long enough. David and I went bigger and better on all the appliances and even opted for a gas range. We were excited about the stove we chose because not only could we cook in a storm without power, we could grill things on it with a cool Lodge cast iron grill and griddle! In fact one of the first things we did was cook hot dogs on it when we moved in.

David cooking hot dogs on the new range.

I thought we were going to get plenty of use out of that grill, but I didn’t realize just how messy it would be. It takes a while to clean up after using it and I put it away for a long while. Surprisingly, the more you use it the easier it is to clean and the less mess it makes. I guess it needs to be nice and seasoned to get optimal use. Regardless, I have enjoyed grilling with it the last few times I have used it. Like when I made these pork chops a few weeks ago. It was raining outside and David tracking in and out of the house to grill in the rain just wasn’t practical. I pulled out our handy-dandy grill pan and made these grilled teriyaki pork chops that I had marinated overnight in homemade teriyaki sauce.

easy-grilled-teryaki-pork-chops-stir-fried-rice-6

Easy to make these grilled teriyaki pork chops are full of flavor, marinated in a teriyaki sauce, made of made with soy sauce, rice vinegar, garlic, fresh ginger and sugar, overnight, enhanced by grilled flavor accompanied with stir fried vegetables and rice.

Here’s how I made the grilled teriyaki pork chops with stir fried vegetables and rice:

Easy to make these pork chops are full of flavor, marinated in a teriyaki sauce, made of made with soy sauce, rice vinegar, garlic, fresh ginger and sugar, overnight, enhanced by grilled flavor accompanied with stir fried vegetables and rice. | TheMountainKitchen.com

Grilled Teriyaki Pork Chops with Stir Fried Vegetables and Rice
Servings: 4 | Time: 30 Minutes

Ingredients:

Teriyaki Sauce:

  • ¼  cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • ⅛ cup sugar
  • 2 cloves minced garlic
  • 1 ½ teaspoons ginger, fresh grated

Stir Fry:

  • 2 tablespoons unsalted butter, divided
  • ⅛ teaspoon sesame oil
  • ½ large onion, sliced
  • 4-8 ounces mushrooms, sliced
  • ½ sweet yellow pepper, sliced
  • ½ cup carrot, cut into match sticks
  • 1 cup prepared steamed rice (I talk more about rice preparation HERE)
  • 2 tablespoons soy sauce

Directions:

Heat a grill or grill pan with medium heat. Place the pork chops on the grill and cook until the pork chop releases from the grill, about 4 to 5 minutes. Flip and cook on the other side for another 3 to 5 minutes. 

Easy to make these pork chops are full of flavor, marinated in a teriyaki sauce, made of made with soy sauce, rice vinegar, garlic, fresh ginger and sugar, overnight, enhanced by grilled flavor accompanied with stir fried vegetables and rice. | TheMountainKitchen.com

Remove the pork chops from the heat. Allow them to rest approximately 3-5 minutes before serving, while finishing up the stir fried vegetables and rice.

Remember, don’t overcrowd your meat, while it is cooking. If you grill isn’t large enough to accommodate the chops, please be patient and take the extra time.

Easy to make these pork chops are full of flavor, marinated in a teriyaki sauce, made of made with soy sauce, rice vinegar, garlic, fresh ginger and sugar, overnight, enhanced by grilled flavor accompanied with stir fried vegetables and rice. | TheMountainKitchen.com

To prepare the vegetables and rice, heat sesame oil and melt 1 tablespoon of butter over medium high heat, while stirring constantly. Add the onions and sauté until they are translucent and have started to wilt, stirring constantly. Add the mushrooms, cook for about 3 minutes. Add in the carrots and sweet pepper, cook for about 2 to 3 minutes, stirring and tossing constantly.

Easy to make these pork chops are full of flavor, marinated in a teriyaki sauce, made of made with soy sauce, rice vinegar, garlic, fresh ginger and sugar, overnight, enhanced by grilled flavor accompanied with stir fried vegetables and rice. | TheMountainKitchen.com

Remove the vegetables from the heat and set aside in a warm place with the pork chops. Return the wok or pan to the stove and turn heat up to high. Melt remaining tablespoon of butter; add rice and soy sauce. 

Easy to make these pork chops are full of flavor, marinated in a teriyaki sauce, made of made with soy sauce, rice vinegar, garlic, fresh ginger and sugar, overnight, enhanced by grilled flavor accompanied with stir fried vegetables and rice. | TheMountainKitchen.com

Toss rice and stir constantly. Break up any clumps of the cold rice with the back of a spoon. Do not let the rice stay in contact with the bottom of the pan or wok for too long. If the rice seems dry, you can add a few extra splashes of soy sauce. Once the rice fried has become golden brown add the vegetables back in. Toss to mix.

Plate with the grilled teriyaki pork chops.

Serve immediately.

Easy to make these pork chops are full of flavor, marinated in a teriyaki sauce, made of made with soy sauce, rice vinegar, garlic, fresh ginger and sugar, overnight, enhanced by grilled flavor accompanied with stir fried vegetables and rice. | TheMountainKitchen.com

Whether you grilled indoors or outdoors, teriyaki is a great flavor to spice up any piece of meat or fish. You could even add pineapple in with these grilled teriyaki pork chops with stir fried vegetables and rice to make it a little more exotic. You can use any combination of veggies you want with the rice, I simply used up what I had on hand.

I hope you enjoyed the trip back to our Virginia Beach townhouse and enjoy this recipe for with Grilled Teriyaki Pork Chops with Stir Fried Vegetables and Rice!
My Signature

Easy to make these grilled teriyaki pork chops are full of flavor. Marinated in a teriyaki sauce overnight, served with stir fried vegetables and rice. | TheMountainKitchen.com
Print
Grilled Teriyaki Pork Chops with Stir Fried Vegetables and Rice
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Easy to make these grilled teriyaki pork chops are full of flavor. Marinated in a teriyaki sauce overnight, served with stir fried vegetables and rice.

Course: Main Course
Servings: 4
Author: Debbie Spivey
Ingredients
  • 4 1-inch thick pork chops (a center-cut rib chop works best)
Teriyaki Sauce
  • ¼ cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • cup granulated or brown sugar
  • 2 cloves minced garlic
  • 1 ½ teaspoons ginger fresh grated
Stir Fry
  • 2 tablespoons unsalted butter divided
  • teaspoon sesame oil
  • ½ large onion sliced
  • 4-8 ounces mushrooms sliced
  • ½ sweet yellow pepper sliced
  • ½ cup carrot cut into match sticks
  • 1 cup prepared steamed rice
  • 2 tablespoons soy sauce
Instructions
  1. Heat a grill or grill pan with medium heat. Place the pork chops on the grill and cook until the pork chop releases from the grill, about 4 to 5 minutes. Flip and cook on the other side for another 3 to 5 minutes. Remove the pork chops from the heat. Allow them to rest approximately 3 to 5 minutes before serving, while finishing up the stir fried vegetables and rice.

  2. To prepare the vegetables and rice, heat sesame oil and melt 1 tablespoon of butter over medium high heat, while stirring constantly. Add the onions and sauté until they are translucent and have started to wilt, stirring constantly. Add the mushrooms, cook for about 3 minutes.
  3. Add in the carrots and sweet pepper, cook for about 2 to 3 minutes, stirring and tossing constantly.

  4. Remove the vegetables from the heat and set aside in a warm place with the pork chops.
  5. Return the wok or pan to the stove and turn heat up to high. Melt remaining tablespoon of butter, rice and soy sauce.
  6. Toss rice and stir constantly. Break up any clumps of the cold rice with the back of a spoon.
  7. Stir constantly and do not let the rice stay in contact with the bottom of the pan or wok for too long. If the rice seems dry, you can add a few extra splashes of soy sauce. Once the rice fried has become golden brown add the vegetables back in. Toss to mix.
  8. Plate with the grilled teriyaki pork chops. Serve immediately.