Stuffed Pork Chops Baked on the Grill

Friday, October 22, 2010 @ 05:10 PM

I was just recently up in the great state of Vermont. I happened to bring home some beautiful apples. I knew that I would be baking some pies, but I also decided to make some pulled pork this weekend. I got a pork roast out of my freezer and as it thawed, low & behold, it was not a roast but very thickly sliced pork chops. Well, now I knew what to do with some more of those apples. I decided to slice them open and stuff them with an apple, sage, bread stuffing and incorporate some Tumbleweed cheese in the mix. I would have loved to add some dried cranberries, but the old man would have nothing to do with it.

The first thing that I did do, was to separate the chops a bit and I marinated them in an awesome roasted garlic, copper ale, ground mustard that also found it’s way here from Vermont. I finished thawing in the fridge and over night that way.

I pre-heated the grill to 350 degrees F.

Removed my marinated chops and sliced them open into nice big pockets. I bought a bag of dried, crumbly make it yourself stuffing mix. I melted about 6 Tbsp of butter in a large pan, and sauted 1 cup each of finely chopped onion and celery. Then in went the whole bag of stuffing mix, 1 tsp. of dried sage, 1 1\2 cup of grated apple, ( I used 1 Cortland & 2 Smokehouse Apples), 3\4 cup of grated Tumbleweed & Sigit cheeses mixed, and mixed it all together.

I stuffed the chops. (Now, I may have over done it, but I also had some Taritaise cheese that I shredded and coated the outside of the chops with it.) I greased my cast iron Dutch oven, placed the remaining stuffing in the bottom. I added a little water then I placed the chops in the Dutch oven, sprinkled some paprika on each,  placed the lid on top and into the grill it went. Dutch oven lid on for 30 mins, then lid off for remaining time. About another 30 mins. Check stuffing in chops for a desirable temperature. Served with garlic butter Brussell sprouts on the side.

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