Grilled Apple Stuffed Iowa Chops Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Steps:

• In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Steps:

• Cut 2 inch pockets into chops from bone side so dressing stays in.
• In bowl combine apples,bread,sugar,cinnamon and salt.
• Mix well.
• Stuff into pockets of pork chops.
• Place chops in a 9x13 baking dish.
• Pour Melted butter or marg.
• over chops and bake at 350.
• When chops have browned,add 1 cup of water and cover with foil.
• Bake for 2 hours.

Steps:

• Ask your butcher to cut up some inch and half nearly two inch thick bone in pork chops.
• Prepare rub and coat pork chops up to one day before grilling.
• Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Not looking for the caramelized onions you might put on your burger here. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.
• Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture. Over stuffing these monsters is okay. A saturated bamboo stick could help hold it together but not necessary.
• Warm marmalade over low heat until slightly liquid form.
• Heat grill to medium high, MOM on a three burner Weber (medium-off-medium) , or about a 7-8 count (hand over heat) for charcoal.
• Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. This can be one of those times that a fine set of grill marks will pay off big dividends on presentation, so if you're thinking grill marks I am sure you know what to do. When only a few minutes are left coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of the moist stuffing, these do not tend to dry out. But with the glaze you can blacken them and give that bitter burnt taste to what was going to be your best meal of summer.
• Check temp of pork chop and remove from heat. Let rest for 5-10 minutes before serving. I might use a tinfoil tent from time to time if I need to stretch out the time before serving.