By Traeger Kitchen
This recipe has got some serious chops. Thick-cut bone in pork chops are seasoned with Pork & Poultry Rub, loaded with an herb stuffing, chopped celery, apples and grilled for some deep pocketed flavor.
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|4 Whole||Pork, Loins|
|2 Cup||Herb-Seasoned or Cornbread Stuffing Mix|
|To Taste||Apples, chopped|
|To Taste||onion, chopped|
|To Taste||Celery, Chopped|
|To Taste||chopped sage|
|To Taste||Traeger Pork & Poultry Rub or salt and pepper|
Cut a deep pocket in the side of each chop with a small sharp knife, cutting toward the bone but not all the way through.
4 Whole Pork, Loins
Prepare the stuffing mix according to the package directions, adding your own touches if desired (try adding in chopped onion, a stalk of chopped celery, a finely diced apple, a few leaves of chopped sage and about 4 oz browned sausage).
2 Cup Herb-Seasoned or Cornbread Stuffing Mix
To Taste Apples, chopped
To Taste onion, chopped
To Taste Celery, Chopped
To Taste chopped sage
Generously stuff each pork chop pocket with the mixture. Season both sides of the chops with Traeger Pork and Poultry Rub.
To Taste Traeger Pork & Poultry Rub or salt and pepper
When ready to cook, set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the chops directly on the grill grate. Bake for 45 to 50 minutes, or until the chops reach an internal temperature of 160 degrees F. There is no need to turn the chops.
Let the pork rest for 2 to 3 minutes before transferring to a platter or plates. Enjoy!