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CORN
BREAD-STUFFED CHOPS
Pork
is king in the Midwest, and these thick,
well-stuffed loin chops make a regal main
dish.
3
cups apple or cherry wood chips
1/4 teaspoon ground black pepper
1/8 teaspoon celery seed
1/8 teaspoon onion salt or garlic salt
Dash ground cloves
Dash ground red pepper (optional)
1/4 pound bulk pork sausage or bulk turkey
sausage
1/4 cup chopped onion
1/2 cup corn bread stuffing mix
1/4 cup dried cranberries
1/2 of a 4-ounce can diced green chili peppers,
drained
2 tablespoons snipped fresh parsley
1 to 2 teaspoons apple juice, chicken broth,
or water
4 pork loin rib chops, cut 1 1/2 inches
thick (about 3 pounds total)
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At
least 1 hour before cooking, soak wood chips in
enough water to cover.
For rub, stir together the black pepper, celery
seed, onion salt or garlic salt, cloves, and,
if using, red pepper.
For
stuffing, cook the sausage and onion in a small
saucepan until sausage is no longer pink and onion
is tender. Drain off fat. Stir in the stuffing
mix, cranberries, chili peppers, and parsley.
Add enough of the apple juice, broth, or water
to moisten.
Trim
fat from pork chops. Make a pocket in each chop,
cutting a slit in the fatty side and working the
knife almost to the bone; keep original slit small.
Spoon stuffing into pockets in chops. If necessary,
secure with wooden picks. Sprinkle the rub evenly
over both sides of the chops; rub in. Drain the
wood chips.
For
a charcoal grill, arrange preheated coals around
a drip pan in a grill that has a cover. Test for
medium heat above the pan. Sprinkle half of the
wood chips over the coals. Place chops on the
grill rack directly over the pan. Cover and grill
chops for 35 to 40 minutes or until juices run
clear, turning chops once. Add more wood chips
every 15 minutes.
For
a gas grill, preheat grill. Reduce heat to medium.
Adjust for indirect cooking. Place chops on the
grill rack; cover and grill as above, adding wood
chips according to grill manufacturer's directions.
Remove
the wooden picks before serving.
Makes
4 servings.
1
Serving - Calories: 425, Fat: 13g (Saturated:
4g), Cholesterol: 146mg, Sodium: 470mg, Carbohydrate:
17g, Protein: 55g.
[Simply
Perfect Grilling 2001, Better
Homes and Gardens Special Interest Publications]
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