Recipe

Stuffed Chops Recipe

	Chummers / All my dishes 6 months, 3 weeks ago Stuffed with a sweet savory sausage stuffing, these thick pork chops are a summer time hit. Prep:20m Cook:30m Servings:8	Chummers
	grill grill rub

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Ingredients

8 1 1/2" Pork Chop (Special Order)

For Rub:

3 Tablespoons Fresh Ground Pepper

3 Tablespoons heaping packed Dark Ground Sugar

3 Tablespoons Paprika

2 Tablespoons coarse salt

1 Teaspoon Cayenne Pepper

For Stuffing:

2 Tablespoons olive oil

2 Cups Finely chopped red onion

12 ounces sweet Italian Sausage

8 ounces coarsely chopped Apricots

1 cup chopped fresh parsley

1/2 cup dried currents (rehydrate in orange juice)

3 cloves minced garlic

Zest of 2 oranges

2 Teaspoon dried thyme

1 Teaspoon fresh ground pepper

1/2 Teaspoon salt

For Glaze:

1 cup bitter orange marmalade

Directions

Ask your butcher to cut up some inch and half thick bone in pork chops.

Prepare rub and coat pork chops up to one day before grilling.

Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.

Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture, over stuffing is okay.

Warm marmalade over low heat until slightly liquid form.

Heat grill to medium high, MOM on a three burner Weber (medium-off-medium) , or about a 7-8 count (hand over heat) for charcoal.

Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. After a few minutes coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of stuffing, these do not tend to dry out.

Check temp of pork chop and remove from heat. Let rest for 3-5 minutes before serving.

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