GRILLED STUFFED PORK CHOPS

Pellets: Apple | Serves: 4

This recipe has got some serious chops. Thick-cut bone-in pork chops* are seasoned with Pork & Poultry Rub, loaded with a herby stuffing and grilled for some deep-pocketed flavor. *We love the organic Ontario pork from Beretta Farms (berettafarms.com)!

4 thick-cut, bone-in pork chops, 8 oz (225 g) each

2 cups (500 mL) Herb-Seasoned or Cornbread Stuffing Mix

1 onion, chopped

1 stalk celery, chopped

1 apple, cored, finely diced Sprig fresh sage leaves, chopped

4 oz (115 g) cooked sausage, crumbled (optional) Traeger Pork & Poultry Rub or salt and pepper

1. 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.

2. Prepare the stuffing mix according to the package directions, adding the onion, celery, apple, sage and sausage, if desired.

3. Generously stuff each pork chop pocket with the mixture. Season both sides of the chops with Traeger Pork and Poultry Rub.

4. When ready to cook, set the temperature to 325°F (163°C) and preheat, lid closed, for 10 to 15 minutes.

5. Arrange the chops directly on the grill grate. Bake for 45 to 50 minutes, or until the chops reach an internal temperature of 160°F (71°C). There is no need to turn the chops.

6. Let the pork rest for 2 to 3 minutes before transferring to a platter or plates. Enjoy!