Ingredients

  • 1 ea: Pork Loin, Fresh (5-6 lbs)
  • 1 tbsp: Oil, Canola/Olive Blend (If Needed)
  • 2 Cups: Stuffing, Prepared, Cooled (your choice of stuffing)
  • 3 tbsp: Rub-A-Dub, 5280 Culinary
  • 3 tbsp: Oink Rub, 5280 Culinary
  • Baste: Fire Honey, 5280 Culinary

Grill & Cooking Supplies

Preparation Directions:

  1. Wash all tools prior to use
  2. Clean and sanitize all cutting boards and prep surfaces prior to use
  3. Read all manufacturer’s instructions before using grills, starters and any cooking tools
  4. Remove Pork Loin from fridge and from packaging, place into a pan and allow to rest at room temp for 10 minutes
  5. In a small bowl, mix the Oink and Rub-A-Dub seasonings together
  6. Cut the pork loin into 6-7 equal sized, thick chops.
  7. ** Chefs Tip – I don’t trim any of the fat off, I use that to help protect the chops and add moisture and flavor.  You can trim it off if desired
  8. Using a thin blade boning knife carefully make a small opening into the center of the pork chop and then make a pocket for the stuffing.  *** Chefs Tip:  Keep the opening small to help hold the stuffing in
  9. Load about ¼ cup stuffing into each pork chop
  10. Coat both sides of Pork Chops with oil, if needed (check pork chops for surface moisture to determine if you need a binder)
  11. Season all sides of the pork chops with the Rub-A-Dub/Oink mixture
  12. Let rest on plate while Big Green Egg reaches temp
  13. To Light Your Big Green Egg…
    1. Stir charcoal in the Big Green Egg and Top off with Fresh Charcoal, move charcoal pile to one side to create that Dual Zone or Indirect Setup
    2. Clean out ash pit if needed
    3. Open Bottom vent and top vent for maximum air flow during startup process
    4. Make a well towards the one side of the Egg and ignite the charcoal using speedilight starters or an EGGniter
    5. If Using – Next add the EGGgenius and connect to your wifi
    6. Heat to pit temp of 500˚ F and hold
    7. Burb Big Green Egg and Open dome
  14. Add the pork chops to the left side of the Egg (indirect side) onto the grill grate
  15. Cook for 25-35 minutes or until pork reaches desired doneness of 120˚F
  16. Once pork chops reach 120˚F, burp the Egg and open the dome
  17. Move the pork chops to the right-side of the grill, over the direct side (Leave dome open)
  18. Sear on both sides for 2-3 minutes each side, cooking to an internal temp of 145˚F
  19. Baste with fire honey during the searing process
  20. Using tongs, remove chops from the grill and bring into the kitchen.  Allow to rest for 3-5 minutes
  21. Prior to serving, add any final garnish or seasoning
  22. Devour !!!

Always follow manufacturer's instructions before using any product.

For more helpful tips and advice, visit a neighborhood Ace or visit us online at acehardware.com

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