As we learned from the epic movie star, Humphrey Bogart, there ain't no other combination quite like "pork chops and apple sauce". It's a duo that we still love to eat over and over again. We used this combo as a fishing line to reel back in the American classic, stuffed pork chops. The savory-sweet magic was accomplished by filling them with an apple, sage and sausage stuffing that keep the chops succulent, flavorful and definitely drool-worthy.
The recipe is quick, easy and hands-down the best pork chops you'll ever make. Take a gander at it in our go-to guideline, Traeger's Everyday Cookbook.
STUFFED PORK CHOPS
PREP TIME: 15 minutes
COOK TIME: 45 minutes
RECOMMENDED PELELTS: Apple
4 thick-cut (1-inch) pork loin chops, preferably with pockets cut in each
2 cups herb-seasoned or cornbread stuffing mix, such as Pepperidge Farm
Traeger Pork and Poultry Rub, or salt and freshly ground black pepper
Stuffing add-ins of choice: chopped apples, onions, celery, sage, sausage, etc.
If your butcher has not already done so, 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.
Prepare the stuffing mix according to the package directions, adding your own touches, if desired (Try adding in chopped onion, a stalk of chopped celery, a finely diced apple, a few leaves of chopped sage and about 4 oz browned sausage). Generously stuff each pork chop pocket with the mixture. Season both sides of the chops with Traeger Pork and Poultry Rub.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the chops directly on the grill grate. Bake for 45 to 50 minutes, or until the pork is cooked (160 degrees F on an instant-read meat thermometer).
There is no need to turn the chops.
Let the pork rest for 2 to 3 minutes before transferring to a platter or plates.