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Home -> Main Dishes -> Pork
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Pork Chops: 1/2 cup shredded Jalapeno-Monterey Jack cheese 1/4 cup peeled, finely chopped apple 1 tbsp. chopped almonds 1 tbsp. minced fresh cilantro leaves 4 pork loin or rib chops, about 8 ounces each
Glaze: 1/2 cup apple jelly 1 jalapeno pepper, stemmed, seeded and chopped 2 tbsp. apple juice 1 1/2 tsp. cornstarch
Directions
For Pork Chops: Prepare grill. Toss together the shredded Jalapeno-Monterey Jack cheese, chopped apple, almonds and cilantro in a small bowl. Cut a horizontal pocket in the fat side side of each pork chop. Spoon 1/4 cup of the apple mixture into the pocket of each pork chop. Seal pockets with tooth picks.
For Glaze: Combine apple jelly, and chopped jalapeno pepper in a small saucepan. Cook, stirring, over low heat until jelly is melted. Stir together apple juice and jelly in a small bowl until smooth. Stir into the jelly mixture. Cook, stirring, until thickened and bubbly. Continue cooking 2 minutes, stirring constantly.
Place stuffed pork chops on an oiled grill rack. Cover and grill chops 25 minutes. Turn chops over and brush with glaze. Grill an additional 15 to 20 minutes until juices run clear.
Serves 4.
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