Contest Finalist: Stuffed Butterfly Pork Chops

Stuffed pork loin

This recipe is from Susan Zutautas, of Ontario.

Succulent Barbecued Stuffed Butterfly Pork Chops Recipe  

 This recipe is very easy to prepare and will impress family and/or guests.

 The background on how I created this recipe came truly by mistakenly buying what I thought was a boneless pork loin roast. The morning that I was getting ready to defrost and later cook the roast is when I realized that the roast was cut into ten sections. The cuts however did not go totally through the meat. After thinking about what I would do with this roast, I decided that I could stuff it, barbeque it and cut before serving into stuffed butterfly chops. The roast was quite large so first off I cut it into 2 sections.


  •  1 large boneless pork loin roast
  • 2 large sweet onions sliced thick
  • Sliced black and green olives
  • 3 large garlic cloves sliced thin
  • Freshly Ground Pepper to season
  • 8 Wooden Barbeque Skewers or Metal Skewers

 Slice each of the two sections of the roast but do not slice all the way to the bottom. You will want to make five slices in each section. This will give you six chops in total. In every second cut place onion slices, green and black olives and sliced garlic. For added flavor you can add garlic slices to every cut. Season the entire roast sections with freshly ground pepper. Insert the skewers into the meat as shown in the picture.

 Time to put on the grill. This meat was made on a 3-burner gas barbeque grill. You will want to set the right and left burner to a medium setting. In the middle of the grill place a foil pan with ½” of water in the bottom of the pan. Take your skewered roast section and place them in the pan after pre-heating your grill. Close the lid of the barbeque and cook for 1-½ hours. Before removing off the grill check to make sure that the meat is cooked by inserting a meat thermometer into the middle section of the roast. It will be cooked at 160 degrees F. After removing from the grill place into a serving dish and cover with aluminum foil letting the meat sit for about ten minutes.

 This dish can be served with rice, salad, and a vegetable, or with potatoes.

 Bon Appetite!

Susan Zutautas