Grilled Apple & Cranberry Stuffed Pork Chops

Let pork chops marinate for at least 1-3 hours in the refrigerator.  Prepare the grill before you remove the pork from the fridge.  Add charcoal and follow lighting instructions that are on the bag.  As the coals ash over, remove pork from the fridge and bring to room temp. (This will help the pork cook evenly).  In a saute pan add brown sugar, 1 T butter, apples, pumpkin pie spice and cook on medium heat until apples begin to soften.  Add salt, pepper, thyme, and whole cranberry sauce, continue to cook on medium heat.  Continue to saute until sauce begins to bubble.  Scoop out 1 cup of the sauce and set aside.  Let stuffing cool to room temp before stuffing.  While stuffing cools prepare the pork.  Use a very sharp knife to make a 1 1/2 inch slice in the side of the pork.  Then use the knife to slice a pocket into the pork.  Be careful not to poke through the other end of the meat.  Using a small spoon,scoop 2 to 3 T into each pork chop.  Close the open end with a toothpick.  Place on grill when flame on grill has gone out.  You want to smoke the chops, NOT flame grill them.  Depending on your grill temp and thickness of your chops, grill each side for 5-10 minutes. While chops are grilling finish the sauce.  Add the 1 1/2 cups of apple mixture back to the pan.  On medium heat, saute.  Then add splash of port wine, let bubble.  Lastly add cream and let sauce thicken.  Pour sauce over chops and serve.

Submitted by: Tiffany Bennett