Stuffed Double Bone Pork Chops

  • 4 double bone frenched pork chops
  • OIive oil as needed
  • 1 granny smith apple, cored & diced small
  • 4 oz mirepoix, diced small
  • 1/2 cup dried cranberries, chopped
  • 3 cups cornbread, crumbled
  • 2 oz butter, melted
  • 2 oz chicken stock
  • Kosher salt to taste
  • Freshly ground pepper to taste

  • Saute the apple and the mirepoix over medium heat until tender.
  • Mix the mirepoix, apples, cranberries, corn bread and chicken stock together.
  • Season to taste with salt and pepper. Using a sharp knife cut a large pocket into the pork chop and stuff each evenly with the stuffing.
  • Heat a grill to med-high and the oven to 350 degrees.
  • Season the chops with salt and pepper and place on the grill.
  • Grill for a few minutes on each side, then place the chops in the oven for approximately 18 minutes or until the tempature reaches 145 degrees.