Grilled Cuban STUFFED Pork Chops Recipe

If pork chops are real thick, optionally split them open on their edge with a butterfly cut.
2 lbs boneless pork chops (cutlets)
Then, whether split or not, use a meat tenderizer hammer to pound them thin.
Add them into a food storage bag or small bowl or Cuban pork marinade. Allow toe marinade in fridge for 2-24 hours.
1½ cups Cuban Pork Marinade
Remove pork chops from marinade and lay out on work area.
Start grill to preheat.
Tear up to 1 full slice of Swiss cheese and add to across each half side of a pork chop.
4 slices Swiss cheese
Tear up to 1 full slice of thin deli ham and add on top of the cheese layer.
4 slices thin deli ham
Add a layer of thinly slice pickle spear across the deli ham layer. Can optionally use any type of dill pickle chips or dill relish.
2 each dill pickle spear
Repeat another layer of Swiss cheese, followed by another layer of deli ham.
4 slices Swiss cheese, 4 slices thin deli ham
Fold the empty pork chop half side over on top of the layered half. Press down somewhat firmly to lock it all together.
Coat the complete exterior of each layered pork chop with the mixture of olive oil, salt, and pepper. Then, prepare to grill using only ONE of the following grilling options.
4 Tablespoons olive oil, ½ teaspoon salt, ½ teaspoon ground black pepper
Grilling Option 1 is INDIRECT Heat Grilling: Grill first side (covered) for about 10 minutes and about 15 minutes (covered) on the other side.
Grilling Option 2 is DIRECT Heat Grilling: Grill first side (covered) for about 4-6 minutes and about 6-9 minutes (covered) on the other side.
When pork is done to at least 160 °F, remove from grill and pour some of the Cuban pork mojo sauce over the pork chops tops. Then, serve and use any remaining sauce for a repeated topping and dipping.
1¼ cups Cuban Pork Sauce

Grilled Cuban STUFFED Pork Chops Recipe

Ingredients

Pork Chops Coating & Rub

Instructions

Notes

Reference