Well, it’s here. It has finally arrived, fall. There’s a chill in the air, the days are getting shorter, the leaves are turning, and apple and pumpkin are the first ingredient on every body’s mind. What better day to take advantage of fall’s bounty than on a cool overcast day. A day you want something that not only sticks to your ribs, but knocks the chill off. These pork chops are both filling and rustic, they practically scream fall.
What to expect:
The Redd’s Apple Ale marinade keeps the chops moist during the cooking process and adds a nice hint of sweet apple. The stuffing made with bacon and Granny Smith apples gives you a nice balance of savory and tangy. While the cherry smoke gives it that ever so subtle yet wonderful hint of smoke with out overpowering the other ingredients.
What you’ll need:
About 2 hours of time (Over night for marinating)
Grill set up for indirect cooking.
4- 1 to 1 1/4 inch thick bone in pork chops
2 12 oz cans of Redd’s Wicked Apple Ale
6 thick strips of bacon
1/4 cup chopped onion
1/4 cup chopped celery
2 cloves of garlic, finely chopped
1/4 cup butter
3 cups fresh bread crumbs
2 tbls chopped fresh parsely
1 chopped jalapeno (optional)
Salt and pepper to taste
Begin by cutting a large pocket into the pork chops.
Then place them in a large bowl or resealable freeze bag and pour the two cans of Redd’s Apple Ale to cover. Refrigerate over night.
Fry the bacon.
After the bacon is done add your celery and onion using the bacon grease for cooking. Cook until almost tender, then add your garlic and cook about another 30 seconds.
Add the 1/4 cup butter to the cooked onion, celery, and garlic (nobody said this was healthy).
In a bowl mix the bread crumbs, parsley, jalapeno, onion, celery, garlic, butter, and bacon drippings.
Set aside. (Recipe up to this point can be made one day ahead and refrigerated, if you don’t add the apples).
Peel and chop apples in a medium to small dice just before stuffing the chops.
Add apples to mixture. Taste for seasoning, adding salt and pepper as needed.
Drain pork chops, blot dry with a paper towel.
Salt and pepper both sides thoroughly.
Stuff pork chops as full as you can get them.
Set grill up for indirect cooking.
Add smoking wood of your choice.
Place pork chops in the void between the coals.
Cook for about an hour or until the stuffing reaches 165f.
Now enjoy with your favorite beverage, your favorite people, and maybe some foil pack roasted cheesy potatoes.
Remember what you cook isn’t nearly as important as who you cook it with.