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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Rachael Ray. I have not tried this recipe but will have to try it. It looks very good. It's stuffed with raisins and.....it's a recipe for the barbecue :) Ingredients:
1 1/2 cups frozen orange juice concentrate |
2 tablespoons apple cider vinegar |
1 teaspoon cornstarch |
1 pinch ground cloves |
6 slices sourdough bread, torn into 1/2-inch pieces |
1 cup raisins |
1/2 teaspoon garlic powder |
salt and pepper |
6 pork chops, 1 1/2-inch-thick |
Directions:
1. Preheat an outdoor grill or grill pan to high. In a casserole dish, whisk together the orange juice concentrate, vinegar, cornstarch, cloves and 1 1/2 cups water.
2. In a medium bowl, combine the bread, raisins, garlic powder and 1/4 cup of the juice mixture; season with salt and pepper.
3. Cut a 2-inch-wide pocket through the center of each chop, cutting from the fatty side toward the bone. Spoon 3 tablespoons of stuffing into each pocket. Marinate the chops in the juice mixture for 30 minutes.
4. Lower the grill temperature to medium. Grill the chops, covered, basting once, until golden, about 4 minutes. Turn, and baste again. Cover and grill the chops until an instant-read thermometer inserted into the center registers 150 degrees, about 4 minutes.
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