| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork, Barbecue |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Monterey jack w/peppers; shr |
| 1/4 |
c |
Apple; finely chopped |
| 1 |
tb |
Almonds; chopped |
| 1 |
tb |
Cilantro; fresh & chopped |
| 4 |
|
Pork loin or rib chops; cut |
| 1/2 |
c |
Apple jelly |
| 1 |
|
Jalapeno; seeded and chopped |
| 2 |
tb |
Apple juice; or water |
| 1 1/2 |
ts |
Cornstarch |
INSTRUCTIONS
For stuffing, in a small bowl toss together the shredded cheese, chopped
apple, almonds and cilantro. Set aside. Trim fat from meat. Make a pocket
in each chop by cutting horizontally into the chop from the fat side almost
to the bone. Spoon about 1/4 of the stuffing into each pocket. If
necessary, securely fasten the opening with toothpicks. For glaze, in a
small saucepan combine jelly and jalepeno pepper. Cook and stir over low
heat till jelly melts. Combine apple juice and cornstarch; stir into jelly
mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes
more. Preheat gas grill. Adjust heat for indirect cooking. Place chops on
grill rack over medium heat. Cover and grill for 40 to 50 minutes or till
juices run clear, turning once halfway through and brushing with glaze
after 25 minutes. 409 calories and 18 grams fat.
Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on
Sep 28, 1997
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