Cruz Bay Stuffed Pork Chops

[Ron_L]

In honor of the DBFT crew...

I was trying to figure what to make for dinner. I had three thick cut pork chops but wanted to try something different. I decided to stuff them and then grill them.

So... I made a brine with water, salt, soy sauce, brown sugar and some natural apricot preserves. I brined the chops for two hours. Then I took some leftover maple breakfast sausage and chopped it and added some chopped onion and chopped apple and sauted them until the onion was translucent. Then I added two tablespoon of apricot preserves and a little bit of the brine liquid and brought it to a boil and reduced it until the liquid was almost gone. Then I cooled it. In the mean time I cut a slit in one end of each chop and used the knife to open up a pocket. I stuffed each chop with the cooled stuffing and closed the opening with a couple of toothpicks. Then I brushed the chops with olive oil and coated them with some Cruz Bay Grill Rub from St. John Spice and grilled the chops.

I made a glaze with 1/4 cup of the apricot preserves, some of the brine liquid and a tablespoon of orange juice with a dash of Cruz Bay Grill Rub. I brought this to a boil and reduced it until it was slightly thickened.

I served them with hash browns with onions, red, yellow and orange bell peppers and a green salad.

[Rob7]

Yum....that looks great Ron, thanks for idea, you are a good cook!
Ask your wife if she wants to go along on YOUR trip to STJ later this month...that should get the conversation started

[Bug]

Are you a chef??? How did you learn to cook like that? Looks YUMMY

[iowaguy]

Wow---that looks great Ron.

[brenda]

I just love Ron's food porn!

[Ron_L]

Are you a chef??? How did you learn to cook like that? Looks YUMMY

No, Bug... I'm just a geek who loves to cook

I think it would be cool to become a chef, but it might take to fun out of cooking. For now I'm happy with my little kitchen and growing arsenal of outdoor cooking equipment

[liamsaunt]

We had a little Caribbean flair going on yesterday also. I made grilled jerked swordfish (using St. John Spice jerk rub, of course), and some grilled shrimp in a garlic-jermome's hot sauce blend. Sides were sweet potato fries (I baked them instead of frying them, not as good, boo), eggplant sticks, and green beans. OK, only the fish was Caribbean, but here is a picture anyway:

<a href="http://www.flickr.com/photos/28539958@N00/487178630/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/212/4871 ... 401418.jpg" width="500" height="375" alt="011"></a>

[Berlingirl]

Wow, I'm inspired...

Looks and sounds great...

My hat's off to the chefs on this board!

[VaGirl]

Wow, looks yummy.......love pork chops. Can we hire you during our "Six on the Beach" trip?

[VaGirl]

We had a little Caribbean flair going on yesterday also. I made grilled jerked swordfish (using St. John Spice jerk rub, of course), and some grilled shrimp in a garlic-jermome's hot sauce blend. Sides were sweet potato fries (I baked them instead of frying them, not as good, boo), eggplant sticks, and green beans. OK, only the fish was Caribbean, but here is a picture anyway:

<a href="http://www.flickr.com/photos/28539958@N00/487178630/" title="Photo Sharing"><img src="http://farm1.static.flickr.com/212/4871 ... 401418.jpg" width="500" height="375" alt="011"></a>

And this looks yummy, too! Y'all make me ashamed, I "closed" my kitchen when my boys graduated from college...poor hubby, I only cook now and then like this.

[Ron_L]

Lookin' good, liamsaunt! I bought some of the Jerk seasoning from Ruth when we were there. I need to do some jerk wings or something to try it out.