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Goat Cheese Stuffed Pork Chop

Tomahawk pork chop stuffed with goat cheese and topped with strawberry jalapeño jam!!!!
  • Thick cut pork chop
  • 2 oz goat cheese
  • Pepper jelly/jam of choice
  • Salt and pepper
  1. I used a small tip boning knife to cut a small incision and open up a big cavity inside the chop. Widen up with your finger if needed being careful not to rip another section open.
  2. Let goat cheese come to room temp and place in a Ziplock or piping bag. Pipe cheese into chop. Seal hole with a toothpick.
  3. Coat with light olive oil and salt and pepper.
  4. Grill on high heat until nice char marks are formed.
  5. After flipping, layer pepper jelly on top and let glaze.
  6. Let rest 10 minutes before cutting. Remove toothpick.
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