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.