Maple planked Stuffed Double Pork Chop
Pork chops are an excellent inexpensive meat for the bbq, and with a little care can be easily made to look and taste like something you'd get from a fancy restaurant. Stuffed pork chops are a big hit with a cool glass of gewurztraminer on a hot summer night or on a cool summer night try a new world pinot noir.
2 Basques Sugar maple Grilling planks 6 double or thick pork chops 2 tablespoons penkobread crumbs 1 teaspoondijon mustard 16 oz package of goat cheese 3 tablespoons pine nuts, toasted and chopped springs fresh rosemary & Thyme 3 tablespoons dried cranberries 1/4 cup chicken stock, apple cider or white wine.
3 cups apple cider 3 cups water 1 bay leaf 2 tablespoons maple syrup or honey 1 tablespoon granulated garlic 1 teaspoon ground mustard 1/4 cup kosher salt
In a small saucepan bring wine, cider or stock to a boil, add dried cranberries and remove from heat, allow the cranberries to soak up the flavor of the liquid for 15 minutes. In another bowl combine mustard goat cheese, chopped toasted pine nuts, soaked cranberries and bread crumbs. If the mixture is too thick add some of the leftover liquid from the cranberry soak, place in a piping bag with no tip. Using a boning knife, cut horizontal pockets in the chops for stuffing, and fill using piping bag. top with salt and pepper to taste.
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