Category: Pork Chops

4 pork chops
1 1/2 c apple cider
1/4 c lemon juice
1/4 c soy sauce
2 T honey
tsp garlic powder (optional)

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APPLE NUT STUFFING
1 c soft bread crumbs
1/2 c apple,chopped
2 T pecans,chopped
1/4 t nutmeg
1/4 t salt

PORK CHOPS
4 pork chops,1 thick
1/4 c margarine (or butter),melt
1/4 c orange juice
1/4 t nutmeg

Mix all ingredients in the apple-nut stuffing. Cut a deep pocket in each pork chop on meatiest side of bone. Press about 1/3 cup stuffing into each pocket and secure with toothpicks.

Mix margarine, orange juice and nutmeg. You will be using this as a baste. Grill pork chops over indirect heat, about 250 degrees or so. They need to cook throughout without burning. Probably about 40-45 minutes.

Brush occasionally with orange juice mix, turning the chops 3-4 times or more, until the pork is no longer pink in center. Remove toothpicks and serve.

Stuffing ingredients

2 cups soft bread crumbs
1/4 cup melted butter
1/2 teaspoon poultry seasoning
2 tablespoon minced onion or onion powder
1/2 teaspon salt
add pepper to taste
1/4 cup orange juice

You need to slit the pork chops to make a pocket.

In a large bowl, mix all the ingredients. Now fill the pockets with the stuffing and secure with toothpicks you have soaked in water.

Brush the outside of the chops with oil and put chops on the grill over indirect heat. I like to get the temperature of the grill around 450 degrees and I do so by having the open burner on high heat and the other 2 burners, over which I place the pork chops, on medium heat.

Grill until finished, turning about every 5 minutes. You should see clear juice forming on the chops when they are finished. For pork chops, an internal temperature of 145 degrees is recommended.

These are delicious. I enjoy the stuffing as much as the pork chops.

minced onions to taste
1 cup tomato sauce or tomato puree
1 cup water
3 tbsp vinegar
2 tbsp Worcestershire sauce
1 tsp salt
1 tsp chili powder
1 tsp pepper
1 tsp paprika
1/4 tsp cinnamon

Mix these ingredients and bring to a boil.
Sprinkle some flour on each chop and place them in a pan to brown them on both sides in cooking oil.
Put the pork chops on the grill and grill on medium heat. Depending on the thickness of the chops, you may want to grill for a few minutes before adding any barbecue sauce. Baste with the barbecue sauce, turning often to keep from burning.

Pork chops are made for the grill but I think they need some help. Marinading them or using a barbecue sauce is a big plus. Here’s a marinade you might want to try.

1/3 cup ketchup
1 tbsp cider vinegar
1 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp chili powder
4 lean loin pork chops, trimmed of fat

Combine ketchup, cider vinegar, brown sugar, Worcestershire sauce and chili powder. Place pork chops in a large resealable plastic bag. Pour the barbecue sauce into the bag and cover the pork chops with it. Marinate for 4-6 hours. If you want to brush any of this marinade onto the chops during grilling, put some aside before pouring it into the bag and refrigerate.

Preheat grill. Place marinated pork chops on the grill and cook until done, about 5 minutes per side, depending on the thickness. The FDA has changed their recommendations and cooking pork chops to an internal temperature of about 145 degrees makes them safe and keeps them juicy. Any higher and you have dried pork chops.