Grilled Stuffed Pork Chops 

Serves 4

4 bone-in, double-thick, center-cut pork chops (cut with a pocket)

Olive oil (for coating)

Favorite dry rub (or see recipes under Dry Rubs, bastes, Sauces & Marinades)

3 tablespoons unsalted butter

½ medium yellow onion (finely chopped)

1 celery stalk (finely chopped)

½ medium green bell pepper (finely chopped)

¼ cup sweetened dried cranberries

1 tablespoon finely chopped fresh sage

1 tablespoon finely chopped fresh flat-leaf parsley

¼ cup finely chopped pecans

2 tablespoons buttermilk

1 cup cornbread (crumbled)

Salt and pepper (to taste)

 

1. Brush chops with a thin layer of oil. Apply a generous amount of dry rub evenly over and inside chops, massaging well to coat. Place chops in a plastic bag and refrigerate overnight.
2. Remove from refrigerator and allow chops to sit at room temperature for approximately 20 minutes.
3. To prepare stuffing, melt butter in a frying pan (or skillet). Add onion, celery, and pepper. Sauté until tender. Remove from heat. Stir in cranberries, sage, parsley, pecans, buttermilk, and cornbread. Season with salt and pepper to taste. Mix well. Equally stuff each chop with mixture.
4. Preheat grill.
5. Arrange chops on hot, oiled grill grate. Grill until well-done, approximately 6-7 minutes per side.