Ingredients

• 1 tablespoon cilantro (fresh and chopped)
• 4 pork loin or rib chops (cut)
• ½ cup apple jelly
• 1 jalapeno (seeded and chopped)
• 2 tablespoon apple juice or water
• 1 ½ teaspoon cornstarch

Directions

• Directions
• For stuffing, in a small bowl toss together the shredded cheese, chopped apple, almonds and cilantro. Set aside.
• Trim fat from meat. Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone.
• Spoon about ¼ of stuffing into each pocket. If necessary, securely fasten the opening with toothpicks.
• For glaze, in a small saucepan combine jelly and jalapeno pepper. Cook and stir over low heat till jelly melts.
• Combine apple juice and cornstarch; stir into jelly mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
• Preheat gas grill. Adjust heat for indirect cooking. Place chops on grill rack over medium heat.
• Cover and grill for 40 to 50 minutes or till juices run clear, turning one halfway through and brushing with glaze after 25 minutes.