Don't be fooled by the presence of these stuffed chops in a skillet, because that's not how they got cooked tonight. This stage was just to give them a good sear, but the real cooking was done outside on the kamado grill.
Since today continued the pattern this week of storms and rain showers passing through, I'm glad it was a kamado grill night. Once I get the cooking/smoking temps regulated, this ceramic masterpiece does its thing rain or shine. And I don't have to stand out there and tend to it or regularly flip or baste whatever's cooking. The smoke and low heat do all the labor for me. Today's rains came at all the most convenient times, too.
It all came out pretty darned good, although this evening the smoky taste almost overwhelmed me. But the chops were wonderfully tender, the stuffing was tasty, and it was good to still have on hand some leftover twice-baked potatoes from last night's meal.
"Stuffed Chops" (p. 86-87), in Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.
"Stuffed Potatoes: Good/Better/Best," a recipe clipping saved from Cuisine at Home, Issue 60 [December 2006], p. 23-25.
Kamado Meal #10
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