Fire Pit Grilling Recipe: Stuffed Pork Chops

fire pits - walden backyards - porkchops

Trying to cut back on red meats but still want to grill? Have a New Year's Resolution to eat healthier, but don't want to sacrifice flavor? We've got you covered! 

Our friend and grill-master Cubbie Hawk BBQ has whipped up this recipe using lean bone-in pork chops and a low-fat cream cheese stuffing packed full of flavor. 

Prep the Filling

What you need:

  • Low Fat Cream Cheese
  • Pecorino Romano Cheese
  • Spinach
  • Italian Seasoning Blend

Mix the low fat cream cheese, Pecorino Romano, spinach and Italian seasoning (he used a blend from a local Iowa company that's been around for 100 years!).

Prep the Pork

Slice in the middle of the bone-in pork chops as deep as possible without going all the way to the bone. Then, stuff the filling mixture into the pork chops.

Season the outside of the chops with a pork rub. Cubbie Hawk loves to use Kansas City BBQ Rub from Revolution BBQ, one of his favorites. If you prefer to DIY, you can mix the following:

  • 1 Tbsp salt
  • 1 Tbsp ground black pepper
  • 1 Tbsp brown sugar
  • 1 Tbsp paprika
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp onion powder
  • 1 teaspoon cayenne. 

Fire on Legacy


Start your fire with your preferred wood of choice. You can use the Universal Ember Catcher on any grate to offset the base of your fire to create direct and indirect heat. Place the chops on your BBQ Grill Grate and grill the chops over direct heat. Make sure the outside is cooked to 145 degrees, and leave over the fire for an additional 2-3 minutes to heat the filling all the way through.

Finally, enjoy! Cubbie Hawk says about this recipe: "These were absolutely some of the best pork chops I've ever had and being from Iowa, I've had a lot!" We hope you enjoy the experience of live-fire cooking and the tasty pork chops, as well!

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