Combine all ingredients and mix well. Pour mixture in a large zip lock bag and add the chops. Close the bag and shake. Place in the refrigerator for 8 hours. You can also use a shallow dish and add the marinate and the chops – covering it. I prefer the zip locks – toss em out when you get the chops. No clean up – I love it!

I like to take the chops out of the refrigerator about a half hour before I grill to bring them to room temperature. Remove pork chops from marinade and sit them on a plate to rest for 30 minutes. Sprinkle pepper on them to taste. Grill at a medium temperature until the juices run clear, around 45 minutes or so. I usually only turn them a couple times. Watch for flare ups and move them if needed.

I do, however, like to flare it up and sit them on the flames for a minute of so when they are finishing up as I like crisp chops, but that won’t appeal to everyone.

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.

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.

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.

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.