INGREDIENTS
| 1 cup apple juice concentrate 1/4 cup soy sauce 2 tablespoons Durkee® Rosemary Leaf 1 teaspoon Durkee® Crushed Red Pepper 4 bone-in pork chops, 1/2 inch thick (about 1-1/2 to 2 pounds) 1 cup seasoned corn bread stuffing mix 1/4 cup apple juice concentrate 1/4 cup finely chopped apple 2 tablespoons butter OR margarine, melted 2 tablespoons finely chopped pecans 1-1/2 teaspoons Durkee® Parsley Flakes |
DIRECTIONS
Combine apple juice concentrate (thaw if using frozen), soy sauce, rosemary and crushed red pepper in a large resealable bag. Make a pocket in each pork chop by slicing horizontally from the outside edge to the bone. Add pork chops to the marinade; marinate in refrigerator a minimum of 4 hours, turning bag occasionally.
Combine all stuffing ingredients in a large bowl. Remove pork chops from marinade. Fill each pork chop pocket with an equal amount of stuffing. Secure with toothpicks if necessary. Place chops on grill or broiler pan. Brush with additional marinade mixture; discard remaining marinade.
Grill or broil pork chops for approximately 30 minutes, turning once, or until internal temperature reaches 140˚F. Remove toothpicks before serving.
durkee.com
Combine all stuffing ingredients in a large bowl. Remove pork chops from marinade. Fill each pork chop pocket with an equal amount of stuffing. Secure with toothpicks if necessary. Place chops on grill or broiler pan. Brush with additional marinade mixture; discard remaining marinade.
Grill or broil pork chops for approximately 30 minutes, turning once, or until internal temperature reaches 140˚F. Remove toothpicks before serving.
durkee.com
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