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Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing Recipe

Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing Recipe

By Angie McGowan

The average cook knows countless ways to cook chicken, but only has a few recipes for pork chops. It’s a rut we all get into over time, but the National Pork Board is here to help us with inspiring mouth watering recipes like these grilled pork chops with spicy chorizo, sweet dates and Manchego cheese. This recipe was created for the National Pork Board by No Kitchen Required celebrity chef, Chopped Grand Champion and Iron Chef America winner, Madison Cowan.

More Grilled Pork Recipe:

Grilled Mojito Pork Chops for Memorial Day

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Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing


  • 6 double-thick bone-in rib pork chops, about 12 ounces each
  • 2 cups apple cider vinegar
  • 1 cup light brown sugar, packed
  • 1/2 cup sea salt
  • 1 tablespoon dry mustard
  • 1 tablespoon black peppercorns
  • 1/2 gallon ice water

Chorizio Stuffing

  • 2 tablespoons unsalted butter
  • 1 pound smoked Spanish chorizo, diced
  • 2 medium celery, finely chopped
  • 1/3 cup dates, pitted and finely chopped
  • 2 tablespoons shallot, finely chopped
  • 1 tablespoon fresh parsley, minced
  • 2 teaspoons fresh sage, minced
  • 1/2 teaspoon smoked paprika
  • 1 cup (4 ounces) Manchego cheese, or sharp Cheddar cheese, shredded
  • To taste sea salt & fresh ground black pepper


  1. To brine pork chops: Bring vinegar, brown sugar, salt, mustard, and peppercorns to a simmer over medium heat, stirring to dissolve salt. Do not inhale fumes. Transfer to large, deep food-safe container. Let cool until tepid. Stir in iced water. Submerge chops in brine. Refrigerate for 3 hours, no longer.
  2. To make stuffing: Melt butter in a large skillet over medium heat. Add chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes. Add celery, dates, and shallot, and cook, stirring often, until celery is tender, about 5 minutes. Stir in parsley, sage, and paprika. Transfer to a bowl and let cool completely. Stir in cheese and season with salt and pepper.
  3. Remove chops from brine, rinse under cold water, and blot dry with paper towels. Cut a horizontal pocket in each chop to the bone using a sharp knife. Spoon equal amounts of stuffing into each chop, and close each opening shut with wooden toothpicks. Do not overstuff the chops; you may not use all of the filling.
  4. Prepare a medium fire in an outdoor grill. (For a gas grill, preheat to about 400ºF. For a charcoal grill, let the coals burn until covered with white ash and you can hold your hand about an inch above the cooking grate for 3 seconds.) Brush cooking grates clean. Grill pork, with the lid closed as much as possible, turning occasionally, until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 15 minutes. Remove from the grill and let stand for 3 to 5 minutes.
  5. Remove toothpicks and serve.
  6. Makes 6 servings