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1
Mix the wine, 3/4 cup of the water, cranberries, and half of the ground pepper in a small sauce pan.
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2
Bring the mixture just to a boil, remove from the heat, cover and set aside.
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3
Grind the salt, sage, thyme, tarragon, and the peppercorns in a mortar and pestle or an electric coffee grinder dedicated to spices.
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4
Prepare the stuffing according to the package directions and set aside to cool.
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5
Puree the cranberry mixture in a food processor or blender until it has small chunks of cranberry left in it.
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6
Add one cup of the cranberry puree to the stuffing and mix well.
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7
Combine 1/2 cup of the cranberry puree, the marmalade, remaining 1/2 cup of water, honey and the remaining ground pepper in a small sauce pan.
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8
Bring the cranberry mixture to a gentle boil and reduce by 1/4 to create a glaze.
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9
Remove the glaze from the heat and set aside to cool.
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10
Gently cut a horizontal pocket in the center of each chop (all the way to the bone).
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11
You do not want to slice the chopjust create a pocket.
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12
Season each chop moderately inside and out with the ground herb and seasoning mixture, and let marinate for 20-30 minutes.
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13
Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 350 degrees ).
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14
Note: Google two zone grilling (no quotes) if you need help with the fire.
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15
Gently stuff the pocket of each chop with the stuffing mixture.
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16
Compress the stuffing until the pocket is almost full (about 1/2 cup each).
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17
Quickly grill each side of the chops over direct heat until they are seared and have grill marks.
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18
Move the chops to the indirect part of the grill and cook until the center of the stuffing reaches 140 degrees .
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19
Remove the chops from the grill, drizzle with the glaze and let them rest for five minutes.
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20
Drizzle each chop again with the glaze, serve with the remaining cranberry puree on the side and enjoy.
