Pork Pocket Delight

Lovetocook

Last weekend I took a pork loin and cut it into 1 1/4 inch chops, then cut a pocket in each chop and filled it with a mixture of cream cheese and Dizzy Pig Raging River Rub, then wrapped two pieces of bacon around the parameter of each chop and fastened with tooth picks, then took kitchen string and wrapped around each chop, to form a cross over the top of the chop and sprinkled with Dizzy Pig Raging River Rub, then on the egg they went, along with some apple chips. When they were within 5 minutes of being done, I combined in a small pot, apricot preserves, dried cranberries and 1 tbsp of prepared horseradish and heated until warm. I served the warmed sauce over the pork loin chops and they were amazing... when we cut into the chops, the cream cheese came out and mixed with the sauce. The meat was amazingly tender... This could possible be the best meal I have cooked on the egg, so far!

WooDoggies

Lovetocook,[p]Bacon wrapped pork chop... I would love to see a picture. What were your times and temp?
Your recipe sounds pretty fantastic. Maybe you should consider submitting your dish to the dizzy pig recipe page.... with photo. :~)[p]john

Lovetocook

WooDoggies,
Unfortunately I didn’t take pictures. This was the first time I tried the recipe and really didn’t know what to expect. Next time I will take pictures and see if I can post them. I am sure it won’t be long before I make the recipe again. [p]Please believe me it was Fantastic…the warmed cream cheese mixture was wonderful mixed in with the berry sauce. I am beginning to make myself hungry and I just ate lunch.[p]I cooked them over a drip pan with some water in it, indirect for around 35 to 40 minutes at approx 400 degrees.

Lovetocook

WooDoggies,
I just sent you an email.[p]

Unknown

Lovetocook,[p]OK, I'm waiting for the pictorial :-)[p]Sounds good, so hurry and do it again and be very specific when you post about measurements and times. Not that you weren't this time, just that this post will be lost by then.[p]Can't wait to try it.

WooDoggies

<p />Curly,[p]Here is the original photo from the Better Homes and Gardens recipe and the modified recipe that Teresa just emailed me... looks like something to make soon! john[p]Ingredients[p]6 oz. cream cheese, softened
1 tsp. ground Dizzy Pig Raging River Rub
4 pork loin or rib chops, cut 1 to 1-1/4 inches thick
Dizzy Pig Raging River Rub
Bacon for wrapping
2/3 cup apricot preserves
1/4 cup dried cranberries
1 Tbsp. prepared horseradish [p]
Directions
In a small bowl, stir together cream cheese and Dizzy Pig Raging River
Rub, set aside. Make a pocket in each chop by cutting horizontally from
the fat side almost to the bone or if using boneless loin chops, cut the
side without the fat, cutting almost all the way to the fat. Spoon
one-fourth of the cream cheese mixture into the pocket of each chop,
wrap each chop with two pieces of bacon around the parameter and fasten
with tooth picks, then take kitchen string and wrap around each chop, to
form a cross over the top of the chop . Sprinkle chops with Dizzy Pig
Raging River Rub. [p]Place chops on grill rack over pan with water using indirect heat, add
apple wood chips. Cover and grill for 35 to 40 minutes or until done
(160 degrees F), turning once halfway through grilling.[p]Meanwhile, for glaze, in a small saucepan, stir together preserves,
cranberries, and horseradish. During the last 5 minutes of grilling, the
heat the sauce until warmed. To serve, spoon some of the glaze over the
chops. Makes 4 servings. [p]thanks,
Teresa[p]

Unknown

WooDoggies,[p]Dang, that was quick. Thanks to both of ya'll.

BobS

Lovetocook,
Thanks for sharing. That definitely made the "to do" list. I love a nice PC and those look great![p]