Apple, bacon, and bleu cheese stuffed pork chops
2 pork loin rib chops, about 11/2 inches thick
1/4 cup crumbled bleu cheese
1/4 cup diced green apple
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6 slices bacon, cooked crispy and chopped
1 clove garlic, minced
Dash of Worcestershire sauce
Salt and pepper
Preheat grill for medium heat. Trim the fat off the pork chops and make pocket in each one. Season the chops with salt and pepper. Combine the remaining ingredients thoroughly in a small bowl and stuff each chop with half the mixture. Press to close. If the chops are too full, use toothpicks to keep them closed during cooking. Place on grill rack and cook for 30-35 minutes or until meat is no longer pink. Remove from grill and serve.
Side dishes: Herb-roasted Yukon potatoes and garlic-spinach saute.