Corn Bread-Stuffed Pork Chops
Corn bread stuffing mix with sausage and dried cranberries fill the deep
pockets of thick pork chops.
a.. 3 cups apple or cherry wood chips
b.. 1/4 teaspoon ground black pepper
c.. 1/8 teaspoon celery seed
d.. 1/8 teaspoon onion salt or garlic salt
e.. Dash ground cloves
f.. Dash ground red pepper (optional)
g.. 1/4 pound bulk pork sausage or bulk turkey sausage
h.. 1/4 cup chopped onion
i.. 1/2 cup corn bread stuffing mix
j.. 1/4 cup dried cranberries
k.. 1/2 of a 4-ounce can diced green chili peppers, drained
l.. 2 tablespoons snipped fresh parsley
m.. 1 to 2 tablespoons apple juice, chicken broth, or water
n.. 4 pork loin rib chops, cut 1-1/2 inches thick (about 3 pounds total)
At least 1 hour before cooking, soak wood chips in enough water to cover.
For the seasoning rub, stir together the black pepper, celery seed, onion or
garlic salt, and cloves. Add ground red pepper, if desired.
For stuffing, in a small saucepan cook the sausage and onion until sausage
is no longer pink and onion is tender. Drain fat. Stir in the stuffing mix,
cranberries, chili peppers, and parsley. Add enough of the apple juice,
broth, or water to just moisten.
Trim fat from pork chops. Cut a pocket in each chop by cutting a slit in the
fatty side and working the knife inside to cut almost to bone (keep original
slit small). Spoon stuffing into pockets in chops. If necessary, secure with
wooden toothpicks. Sprinkle the seasoning rub evenly over both sides of the
pork chops; rub in.
Drain the wood chips. In a grill with a cover arrange preheated coals around
a drip pan. Test for medium heat above the pan. Sprinkle half of the drained
chips over the coals. Place chops on the grill rack directly over the drip
pan. Cover and grill chops for 35 to 40 minutes or until the juices run
clear, turning chops once. Add more wood chips every 15 minutes.
If using wooden toothpicks, remove them before serving.
Nutrition facts per serving: 577 calories, 40 g total fat, 15 g saturated
fat, 150 mg cholesterol, 489 mg sodium, 16 g carbohydrate, 1 g fiber, 37 g
protein, 1% vitamin A, 12% vitamin C, 7% calcium, 20% iron.
Corn bread stuffing mix with sausage and dried cranberries fill the deep
pockets of thick pork chops.
a.. 3 cups apple or cherry wood chips
b.. 1/4 teaspoon ground black pepper
c.. 1/8 teaspoon celery seed
d.. 1/8 teaspoon onion salt or garlic salt
e.. Dash ground cloves
f.. Dash ground red pepper (optional)
g.. 1/4 pound bulk pork sausage or bulk turkey sausage
h.. 1/4 cup chopped onion
i.. 1/2 cup corn bread stuffing mix
j.. 1/4 cup dried cranberries
k.. 1/2 of a 4-ounce can diced green chili peppers, drained
l.. 2 tablespoons snipped fresh parsley
m.. 1 to 2 tablespoons apple juice, chicken broth, or water
n.. 4 pork loin rib chops, cut 1-1/2 inches thick (about 3 pounds total)
At least 1 hour before cooking, soak wood chips in enough water to cover.
For the seasoning rub, stir together the black pepper, celery seed, onion or
garlic salt, and cloves. Add ground red pepper, if desired.
For stuffing, in a small saucepan cook the sausage and onion until sausage
is no longer pink and onion is tender. Drain fat. Stir in the stuffing mix,
cranberries, chili peppers, and parsley. Add enough of the apple juice,
broth, or water to just moisten.
Trim fat from pork chops. Cut a pocket in each chop by cutting a slit in the
fatty side and working the knife inside to cut almost to bone (keep original
slit small). Spoon stuffing into pockets in chops. If necessary, secure with
wooden toothpicks. Sprinkle the seasoning rub evenly over both sides of the
pork chops; rub in.
Drain the wood chips. In a grill with a cover arrange preheated coals around
a drip pan. Test for medium heat above the pan. Sprinkle half of the drained
chips over the coals. Place chops on the grill rack directly over the drip
pan. Cover and grill chops for 35 to 40 minutes or until the juices run
clear, turning chops once. Add more wood chips every 15 minutes.
If using wooden toothpicks, remove them before serving.
Nutrition facts per serving: 577 calories, 40 g total fat, 15 g saturated
fat, 150 mg cholesterol, 489 mg sodium, 16 g carbohydrate, 1 g fiber, 37 g
protein, 1% vitamin A, 12% vitamin C, 7% calcium, 20% iron.
