Red Zone

Tailgate corner archives: Pig out on this grilled, stuffed pork dish

Cheryl Woodson’s “Chiefs Chop” pork chop recipe received national attention in a recipe contest. It can receive accolades in your joint if you follow her careful instructions for its preparation.
Cheryl Woodson’s “Chiefs Chop” pork chop recipe received national attention in a recipe contest. It can receive accolades in your joint if you follow her careful instructions for its preparation. The Kansas City Star

We’re not sure what it is about Denver that makes us want to grill something substantial, slather it in sauce and devour it like pigs capable of walking upright on their hind legs, but there it is: our primal urge for meat.

In this week’s edition of Tailgating Corner, we embrace our inner oinking carnivore and turn to local chef Cheryl Woodson for some serious pork action with a red-and-gold twist: The Chiefs Chop.

See below for this week’s beer pairing (dress warm because we’re headed to the Rocky Mountains; you won’t want to miss this one).

BEER PAIRING

Mmm … what better beverage for Broncos weekend than a signature India Pale Ale from one of Colorado’s best beer makers, Breckenridge Brewery? We’ve selected Breck’s Lucky U IPA, a 6.2 ABV treat whose lovely hue is referred to as “spun gold” by the brewmaster. Can’t beat that!

CRAVING MORE?

Digging this week’s recipe selection? You’ll love The Star’s Food section. Fill up on the latest edible inspirations at Kansas City’s No. 1 recipe source: KansasCity.com/living/food-drink

The Chiefs Chop

Makes 4 servings

4 bone-in, 2-inch-thick pork chops

1 cup crumbled cornbread

1 teaspoon minced roasted garlic

1/4 cup chopped dried apricots

1/4 cup (or 2 ounces) goat cheese

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 cup Kansas City-style barbecue sauce, plus more for serving

Preheat gas grill to 550 degrees.

Pat pork chops dry with paper towels. Cut a 2-inch slit into the non-bone side of each porkchop to form a pocket. (Be careful not to cut through the other side.)

In a large mixing bowl, combine cornbread, roasted garlic, apricots and goat cheese to form a crumbly stuffing. Stuff pocket in each pork chop with mixture, dividing evenly among 4 chops. Secure openings with toothpicks. Divide salt and pepper among pork chops and season both sides of each chop.

Place chops on heated grill, close lid and grill 5 minutes. Turn chops and brush barbecue sauce on tops. Close lid and grill uncooked side 5 minutes. Turn pork chops and baste tops with barbecue sauce. Close lid and grill 2 minutes. Turn chops again and baste tops again. Close lid and grill 2 minutes more. Discard basting barbecue sauce.

Use tongs to remove chops to a serving platter. Pour bottled barbecue sauce over chops and cover platter with aluminum foil. Allow chops to rest 5 minutes before serving with more barbecue sauce and cornbread.

Per serving: 523 calories (47 percent from fat), 27 grams fat (9 grams saturated), 100 milligrams cholesterol, 43 grams carbohydrates, 25 grams protein, 1,495 milligrams sodium, 2 grams dietary fiber.

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