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Pork Pocket Delight
Ingredients
6 oz. cream cheese, softened
1 tsp. ground cumin
4 pork loin or rib chops, cut 1 to 1-1/4 inches thick
Salt and ground black pepper
2/3 cup apricot preserves
1/4 cup dried cranberries
2 Tbsp. prepared horseradish
Directions
In a small bowl, stir together cream cheese and cumin; set aside. Make a
pocket in each chop by cutting horizontally from the fat side almost to
the bone. Spoon one-fourth of the cream cheese mixture into the pocket
of each chop. Secure openings with wooden toothpicks. Sprinkle chops
with salt and pepper.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test
for medium heat above the pan. Place chops on grill rack over pan. Cover
and grill for 35 to 40 minutes or until done (160 degrees F), turning
once halfway through grilling. (For a gas grill, preheat grill. Reduce
heat to medium-high. Adjust grill for indirect cooking. Grill as above.)
Meanwhile, for glaze, in a small saucepan, stir together preserves,
cranberries, and horseradish. During the last 5 minutes of grilling,
place pan over the heat on the outside edge of the grill. To serve,
spoon some of the glaze over the chops. Pass remaining glaze. Makes 4
servings.
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