Prepare All The Ingredients

Chop the pecans, basil and thyme.

Cook the butter either in a pan or the microwave just to melt it, no need to brown it.

Process The Stuffing Ingredients

Add the stuffing ingredients to the food processor and pulse until you get a paste. It will still be a bit grainy and that is OK. Scrape down the sides of the bowl half way through it to assure a consistent result.

 

PREPARE THE PORK CHOPS

Cut a Pocket in The Pork Chops

Using a pairing knife, cut a small slit in the center of the side of the pork chop. Then rock the blade back and forth while moving in and out so as to create a bigger pocket on the inside. The goal is to keep the opening just wide enough to insert the stuffing while keeping it small to avoid any spillage during cooking.

 

Add The Stuffing To The Chops

Using a teaspoon add the stuffing to the pork chop until full.

 

Don’t be afraid of using your fingers to push the stuffing all the way in the pocket, many times your hands are your best friends.

 

Brush On The Mustard

Using a cooking brush, in my case I love a silicon one, brush the Dijon mustard on each side of the pork chops. Lay it on thick!

 

Grilling The Chops

Now it’s time to grill!

Place the pork chops on a hot grill. I cook them 3 minutes and then I turn them 45 degrees to get some nice marks.

 

After about 6 minutes I flip them over to cook the other side. And while I am at it I brush some more Dijon mustard on them.

I keep turning them until the internal temperature is about 140 degrees. Keep in mind that the residual heat will bring them up to about 145 degrees by the time you eat them.

As with steaks follow your preference and cook them as done as you would like.

 

Enjoy!

Once you take them off the grill, cover them with some aluminum foil and let them rest 5 minutes.

I like to serve them with roasted potatoes but mashed potatoes would be lovely as well.