Apple Stuffed Pork Chops
Apple Stuffed Pork Chops are thick bone-in rib chops filled with apple stuffing and finished over a hot grill. The chops spend 24 hours in a lemon, honey and salt marinade, which seasons the meat through to the bone. A narrow boning knife cuts a pocket, and a snipped zip-top bag pipes in the filling cleanly. Grilling in two quarter-turn stages gives crosshatch marks, and a seven minute rest keeps the juices in.
Instructions
Stir the lemon juice, honey and salt together in a gallon-size zip-top bag. Add the pork chops, press out as much air as you can, and seal the bag. Refrigerate for 24 hours.
Lift the chops out of the marinade. With a narrow boning knife, cut into the side of each chop until the tip meets the bone, then sweep the blade upward to widen the pocket slightly. A bagel slicer can hold the chops steady while you cut.
Spoon the apple stuffing into a second gallon-size zip-top bag and snip a small hole in one corner. Push the snipped corner into the pocket of a chop and squeeze in about 2 tbsp of stuffing. Repeat with the remaining chops.
Massage the chop rub into both sides of every stuffed chop, then set them aside.
Wipe the grill grates quickly with the oiled towel. Grill the chops over high heat for 2 minutes, turn them 90° and grill 2 minutes more to mark them in a crosshatch. Flip the chops and repeat the same two stages on the other side.
Take the chops off the grill and rest them for 7 minutes before serving.
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