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1
At least 1 hour before cooking, soak wood chips in enough water to cover.
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2
Drain.
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3
For the rub, stir together the black pepper; onion or garlic salt; cloves; and, if desired, red pepper.
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4
For stuffing, in a saucepan cook the sausage, apple, and onion for 5 minutes or until sausage is cooked through.
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5
Drain fat.
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6
Stir in stuffing mix and parsley; add enough of the apple juice to moisten.
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7
Remove from heat; set aside until cool.
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8
Trim fat from chops.
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9
Cut a pocket in each chop by cutting a slit in the meat and working the knife inside to cut almost to bone, keeping original slit small.
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10
Spoon stuffing into pockets.
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11
If necessary, secure with wooden toothpicks.
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12
Sprinkle the rub evenly over both sides of the pork chops; rub into meat.
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13
Drain wood chips.
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14
Prepare grill for indirect grilling; test for medium heat above the drip pan.
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15
Place chops on the lightly oiled grill rack directly over the drip pan.
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16
Cover and grill chops for 35 to 40 minutes or until an instant-read thermometer inserted into center reads 165 degree F, turning chops once.
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17
Add more wood chips every 15 minutes.
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18
Brush with apple butter every few minutes during last half of grilling.
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19
If using wooden toothpicks, remove them before serving.
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20
Serve with grilled sliced apples, if desired.
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21
Test Kitchen Tip: Make a double portion of the stuffing mixture and spoon the extra into an ovenproof baking dish lightly coated with nonstick cooking spray.
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22
Cover and bake in a preheated 350 degree F oven for 45 minutes.
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23
Pass hot stuffing with pork chops.
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24
Nutritional facts per serving.
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25
calories: 448, total fat: 17g, saturated fat: 6g, cholesterol: 125mg, sodium: 366mg, carbohydrate: 21g, fiber: 2g, protein: 48g, vitamin C: 9%.
