September 2, 2011: Stuffed Pork Loin Chops Recipe

My husband is trying to get the maximum use out of our grill before it’s time to clean it up and cover it for the winter. I know, that’s still a ways away, but he’s been insisting that I give him foods he can barbecue in order to hone his grill skills. He’s not always really keen on pork chops but loves cornbread stuffing so I created this recipe as a way to appease him and appeal to his taste buds. One thing I really like about this recipe is the way the stuffing stays in the pork chops even when they're flipped over, because it doesn't contain any big chunks.

Stuffing Stuffed Pork Loin Chops

4 extra thick pork loin chops

8 ounces pork sausage

1 shallot, minced

1 heaping teaspoon apple butter

1 cup prepared cornbread (about 2 squares)

1 T. olive oil

1 t. dried sage

Garlic salt and pepper, to taste

With a sharp knife, make a slit along the side of each pork chop, cutting almost all the way through to the other side to form a deep pocket.

Cook the sausage in a skillet over medium heat until done. Add the shallot and cook a couple minutes longer, until the shallot is soft. Turn off the heat. Add the apple butter and crumble cornbread over the sausage. Combine gently. Remove from heat.

When cool enough to handle, stuff the cornbread sausage mixture into the pocket of each pork chop, using one fourth of the mixture in each. Secure the openings with a long toothpick threaded through the pork chop.

Combine olive oil and seasonings. Brush all over each pork chop.

Heat grill to about 400 degrees; cook for a total time of 15 - 18 minutes, turning once.

Serves 4