Posted by LSBS on 01 25th, 2010 | no responses

Stuffed Pork Chops (at least 1″ thick)

  1. For stuffing, in a saucepan cook , ¼ pound sausage , 1 chopped apple, and ¼ cup chopped onion, for 5 minutes or until sausage is cooked through. Drain fat. Stir in mix ½ cup corn bread stuffing and, 2 tablespoon parsley; add apple juice to moisten. Remove from heat; set aside until cool.
  2. Trim fat from chops. Cut a pocket in each chop by cutting a slit in the meat and working the knife inside to cut almost to bone, keeping original slit small. Spoon stuffing into pockets. If necessary, secure with wooden toothpicks. Sprinkle the rub evenly over both sides of the pork chops; rub into meat.
  3. Drain wood chips. Prepare grill for indirect grilling; test for medium heat above the drip pan. Place chops on the lightly oiled grill rack directly over the drip pan.
  4. Cover and grill chops for 35 to 40 minutes or until an instant-read thermometer inserted into center reads 165 degree F, turning chops once. Add more wood chips every 15 minutes. Brush with apple butter every few minutes during last half of grilling. If using wooden toothpicks, remove them before serving. Serve with grilled sliced apples, if desired.

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