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A new stuffed pork chop trick

MarvinMarvin Posts: 515
edited 4:50PM in EggHead Forum
Mixed together 4 tblsp of sweetened, dried cranberries, 4 tblsp chopped walnuts, 3 tblsp of mixed berry jam, and 1 tsp sherry or balsamic vineger. Made pockets in two 1 1/2 in. thick loin chops and stuffed them with mixture. Closed the pockets with toothpicks and coated them with Ken's Gilded Splinters. After resting in the fridge for 6 hours, they were cooked direct on a raised grill at 350-375 for 7-10 minutes per side after a handful of maple chips were thrown on the lump. Moist and delicious; give it a try.


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