Grilled Apple-Nut Stuffed Pork Chops

Stuffed grilled pork chops are the move when you want something more interesting than a plain chop off the grill. Thick bone-in chops get a pocket cut into the meatiest side and packed with a classic apple-pecan stuffing scented with nutmeg. On the grill, the stuffing heats through while the exterior picks up smoky char.

The pecans toast during the cook and release their oils into the stuffing, giving it real depth. Chopped apple holds its shape and delivers pockets of sweet-tart contrast to the savory pork.

The orange juice and nutmeg baste is what marries the whole thing. Every few minutes during the cook, brush it on, and the sugars caramelize into a glossy lacquer over the chops. This is fall cooking on the summer grill, a brilliant shoulder-season dinner.

Pro Tips

• Use pork chops at least 1¼ inches thick. Thin chops can’t hold a pocket of stuffing and overcook before the center heats through.
• Cut the pocket on the fatty side of the bone, slicing horizontally into the center of the chop. A sharp boning knife makes this clean.
• Toothpicks seal the pocket shut. Pull them before serving or guests will find them the hard way.
• Pull the chops at 145°F (63°C) internal. Modern pork is safe pink in the center and stays juicy.

Variations

• Swap pecans for walnuts or toasted almonds.
• Use a tart Granny Smith apple for more bite against the pork, or a sweeter Honeycrisp for a mellower stuffing.
• Add 2 tablespoons crumbled bacon or a splash of bourbon to the stuffing for deeper flavor.