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A mate of mine in the states told me about these and I had to try them. If you lIke meat stuffed with erm, meat then you'll love them.

To stuff the chops I cleaned up a silicone sealant tube - I don't have a jerky gun and it did the trick.



I got my butcher to cut me some very thick chops



Brined in a beer and molasses brine



After a few hours in the brine, take a long thin knife and make a good sized pocket in the chop, trying to keep the entry hole as small as possible. I made a stuffing of sausage meat, onions, peppers and apricot, filled the silicon tube and stuffed the chops



Rubbed and ready for the grill

Ingenuity at it's height, I'd have used a piping bag and made a mess. Great idea

Thanks Keith, you can get food grade silicon if you're worried about chemicals leaching etc.

Jonty, tha's got thasen a reyt Barnsley chop there lad!

Looks great. Presumably this has to be done over a fairly cool grill, perhaps covered? Very thick pieces of meat with extra MEAT.

Rob, I used a really narrow bladed knife to cut a pocket which pretty much halved the chop whilst leaving the outer edge intact so it was effectively two thinner bits of meat with meat in the middle I grilled them fairly low but just used a probe to check when the stuffing was cooked.

robgunby wrote:Jonty, tha's got thasen a reyt Barnsley chop there lad!

Looks great. Presumably this has to be done over a fairly cool grill, perhaps covered? Very thick pieces of meat with extra MEAT.

Ummm he's doing pork not lamb and traditionally a Barnsley chop is across the saddle not side by side. Love the accented typing tho....

keith157 wrote:

robgunby wrote:Jonty, tha's got thasen a reyt Barnsley chop there lad!

Looks great. Presumably this has to be done over a fairly cool grill, perhaps covered? Very thick pieces of meat with extra MEAT.

Ummm he's doing pork not lamb and traditionally a Barnsley chop is across the saddle not side by side.

Not in Barnsley. If you ask a butcher in Barnsley for a Barnsley chop, they'll just cut a chop twice as thick as a normal chop.

Plus, the term refers simply to the cut, not the meat. I've had both lamb and pork Barnsley chops (in Barnsley).

I happily sit corrected, and will inform my butcher of the same.

Either way, these stuffed chops probably taste better than anything you buy in Barnsley

Love this idea.....thanks!!!