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Hickory Grilled Stuffed Pork Chops with Maple Crème

This feature was produced in collaboration between Vox Creative and Kingsford. Vox Media editorial staff was not involved in the creation or production of this content.

Photos by Peter Bagi

Grilling in the summertime is all about spending time outdoors with friends and family — and of course preparing some exceptional food. Taking a break from traditional burgers, hot dogs, and steaks, we asked NYC chef Will Horowitz of NYC's Duck Eatery and Harry and Ida's to pair three of his favorite recipes with three types of flavored charcoal briquets from Kingsford.

Ingredients

4 Thick-cut bone-in pork chops
8 Oysters, shucked and preferably local 
1 Medium summer squash
½ Pound of chicken livers 
1 Tablespoon fresh garlic, roughly chopped 
1 Pint crème fraiche
1 Tablespoon dark amber maple syrup 
4 Ounces aged finocchiona or other cured pork sausage
1 Pint grape seed oil 
2 Tablespoons Kosher salt
½ Tablespoon freshly ground black pepper

Begin by lighting one quart of Kingsford Charcoal with Hickory charcoal in a fire starter until coals are red hot or white. Place coal on one side of the BBQ, then place the grill grates back on.

Take the summer squash and slice into three long wedges. Lightly oil and season the squash with salt, then place it on the opposite side of the coal on the grates, flesh side up. Allow this to sit until it's nicely browned on outside, soft in texture, and adequately smokey. Once the squash has cooled, give it a rough chop.

On oven top or grill heat up medium sauté pan and lightly oil. Rough chop chicken livers, oysters and sausage. Once pan is medium hot begin to sauté liver, garlic, sausage & oyster. While doing so, sprinkle on roughly 2 tsp of salt. Once chicken livers are just barely cooked through take off heat & mix in smoked summer squash. In a mixing bowl toss ingredients well.

Take pork chops and on opposite side of bone make a 2 ½ -3 inch incision on side of chop as deep as you can without going through to other side. Creating almost a pocket inside of them.

Stuff pork chop with liver & oyster mixture from previous step so that each has an equal amount and the stuffing is packed in enough not to fall out.

Season chops with a liberal amount of salt and black pepper on both sides and allow to sit.

Heat up the grill to 400°F

Lightly dampen a towel with oil and evenly coat the grill top. Shortly after, carefully place porkchops on grill. Close top and allow to cook for five to seven minutes before flipping. After another four to six minutes, begin checking for firmness. Good quality pork can be eaten medium rare. If using a probe, allow meat to reach 145°F before removing it from the grill.

To finish, whisk crème fraiche together with maple syrup and add salt to taste. Serve on the side with pork chops.

This feature was produced in collaboration between Vox Creative and Kingsford. Vox Media editorial staff was not involved in the creation or production of this content.


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