| Prep time: 10 to 15 minutes
Cooking time: 15 to 20 minutes
Makes: 4 servings
Ingredients Stuffing
1/2 lb (250 g) lean ground pork
1 shallot, chopped, or half a red onion, chopped
1 large apple, peeled and grated
1 1/2 cups (375 mL) Canadian Cheddar (mild, medium or old), shredded
1 1/2 tsp (7 mL) chopped fresh sage or
1/2 tsp (2 mL) dried sage
Salt and freshly ground pepper to taste
4 pork chops, butterfly cut
1 tbsp (15 mL) butter, melted
Salt and freshly ground pepper to taste
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Preparation 1. Preheat barbecue to medium-high.
2. Combine all stuffing ingredients and season generously. Top half of each pork chop with 1/4 of stuffing mixture. Fold other half over stuffing and secure with toothpicks. Baste pork chops with melted butter and season with salt and pepper.
3. Cook on hot grill, lid down, for 7 to 10 minutes on each side (turn only once).
4. Serve with grilled vegetables.
Suggestions: This recipe may also be made with veal cutlets or chicken breasts, using ground veal or chicken for the stuffing.
It's important to lift the barbecue lid regularly, regardless of how well done you want the meat, to prevent smoke from depositing on the food. Open every 3 to 4 minutes, and check meat.
Apples go great with any type of cheese, so you can vary the recipe by using whatever cheese you have on hand. Dice any cheese that doesn't shred well, such as Havarti, or freeze it for about an hour before shredding.
Nutritional information per serving of basic recipe:
Energy: 576 calories | Protein: 39 g | Fat: 40 g | Carbohydrate: 7.3 g | Calcium: 347 mg | Iron: 1.6 mg | Excellent source of calcium and iron
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