Apple Stuffed Pork Chops
These apple stuff pork chops combine savory and sweet flavors on the grill for a delicious dinner that is light enough for date night or Valentine’s Day. Perfect for your Louisiana Wood Pellet Grill or Kamado, these boneless and stuffed pork chops take minutes to prepare and cook. Just fire up your grill and in 20 minutes, you’ll have a juicy and tender dish that just sings in your mouth.
Serve with a salad and a red wine. Your date will surely be impressed.
Ingredients for the stuffing
4 slices white bread, toasted and cubed1 apple, such as Honeycrisp, diced 1/4 inch2 stalks celery, diced2 Tbsp chopped fresh sage1 Tbsp chopped fresh rosemary1 stick unsalted butter, melted, divided2 teaspoons Louisiana Tennessee Apple Butter Seasoning
Note: We recommend using Apple Hardwood Pelletswith this recipe.
1 Honey-crisp Apple, Peeled and Chopped
1 Stick Butter, Unsalted Melted
6 Pork Chop
2 Tbsp Chopped Fresh Sage
4 (Slices) White Toasted and Cubed Bread, Sliced
2 Diced Celery, Stick
1 Tbsp Chopped Rosemary, Fresh
2 tsp Tennessee Apple Butter Seasoning
- In a sauté pan, add half of your unsalted butter and heat over medium high. Add in the chopped apples and celery and cook until softened. Remove to a bowl and set aside.
- In the same bowl, add the bread cubes, fresh sage, fresh rosemary, remaining butter, and Tennessee Apple Butter Seasoning. Mix well until all the bread cubes are moist and set aside.
- On a cutting board, butterfly the porkchops, then add about 1/4 cup stuffing to each chop. Pin close with toothpicks. Season the outside of the chops with Tennessee Apple Butter Seasoning.
- Outside, preheat your Louisiana Grill to 350°F. Once the grill is hot, add the pork chops and grill for 5-7 minutes per side, or until the pork chops reach an internal temperature of 145°F.
- Serve and enjoy!
For a gluten free meal, swap the white bread with gluten free bread, cooked rice, or quinoa.