Oct 20, 2010
1/4 cup chopped onion
1/4 cup finely-chopped celery
1 clove garlic, minced
1 tablespoon butter or margarine
3/4 cup Stuffing Mix
1/4 cup dried tart cherries
4 boneless pork loin chops, cut 1-1/4 inches thick (about 1-1/2 pound)
1/4 teaspoon coarse ground black pepper
1/4 cup currant jelly, melted
In small saucepan cook onion, celery and garlic in butter until tender. Stir in Stuffing Mix and cherries.
Trim fat from pork chops. Cut pocket in each chop by cutting from lean side almost to the fat side. Spoon stuffing into chops. Secure with toothpicks. Sprinkle with pepper.
Prepare grill for indirect cooking. Place pork chops on grill rack. Cover and grill indirectly over medium heat about 30 minutes or until meat is slightly pink in center and juices run clear, turning once halfway through grilling. Brush occasionally with jelly during the last 5 minutes of grilling.
Country Cooking Recipes