Extra stuffing may be put in a buttered casserole dish and baked, covered, at 350 degrees F. for about 30 minutes.

Ingredients

3 cups prepared stuffing mix
1 cup apple cider
2 tablespoons unsalted butter
3/4 cup chopped celery (about 2 ribs)
1/2 cup chopped yellow onion (1 small onion)
1 tart apple (Granny Smith), cored and finely chopped
1 jalapeño chile, seeded and finely minced
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed rosemary
1 tablespoon minced fresh flat leaf parsley
1/2 teaspoon coarse kosher salt
1 teaspoon cracked black pepper

Instructions

In a medium skillet over medium-high heat, melt the butter. Add the celery and onion; sauté for 5 minutes. Add the chopped apple and minced jalapeño; cook until the apple is tender, about 5 minutes. Season with thyme, rosemary, parsley, salt, and pepper. Remove from heat.

Prepare the stuffing according to package directions, substituting apple cider for an equal amount of water. Stir in the sautéed fruit mixture and stir to combine. Allow the stuffing mixture to cool completely. (The stuffing may be prepared 1 day ahead and held refrigerated.)

Yield: About 5 cups
Heat Scale: Mild

This recipe combines a marinade, an injected marinade, and a stovetop smoker to create smoked pork chops that equal what comes out of the offset smoker in warmer months. Leave the cover slightly open until a light smoke develops (about 10 minutes or so) then slide the cover completely closed and smoke the chops for 30 minutes while preheating the oven to 400 degrees F.  Serve with garlic mashed potatoes and sautéed green beans.  Note: This recipe requires advance preparation.

Ingredients

2 double-thick pork chops, about 12 ounces each
1/2 cup apple juice or cider
1/4 cup clover honey
3 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1 teaspoon ground dried ginger
1 tablespoon olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 tablespoons apple, cherry, or hickory shavings
Apple honey marinade (recipe follows)

Instructions

Evenly trim any fat on the pork chops to a 1/4-inch thickness. Score the fat along the edges to prevent the chops from curling as they cook.

Prepare the marinade by combining apple juice, honey, soy sauce, red pepper flakes, black pepper and ginger in a mixing bowl. Strain 1/4 cup of the marinade into another bowl and reserve.

Using the strained marinade and a “Cajun Injector” kitchen syringe, inject the pork chops with the reserved marinade and place the chops in a resealable plastic bag. Add the remaining marinade to the bag and marinate the chops, refrigerated, at least 4 hours or overnight.

Remove the chops from the marinade and pat them dry. Brush with olive oil and season with coarse kosher salt and freshly ground black pepper.

Prepare the stovetop smoker by placing 1 1/2 tablespoons of apple, cherry, or hickory shavings (or any combination) into the smoker and adding the drip pan and rack. Position the chops on the cooking rack, slide the cover almost closed and place the smoker on a cooling rack. If desired, use the pan drippings to make a brown sauce for the chops.

Carefully place the smoker in the preheated oven and bake the chops for 8 to 10 minutes or until the chops reach an internal temperature of 155 degrees F. Allow the chops to rest for 5 minutes before serving. 

Yield: 2 servings
Heat Scale: Mild

This recipe is an adaptation of a recipe originally printed in the Officers’ Wives Club Cookbook from Clark AFB in the Philippines. If desired, boneless chicken breasts could also be added (or substituted) to the recipe. (This recipe requires advance preparation.)

Ingredients

2 (10-ounce) bone-in pork chops, about 3/4 to one inch thick
Coarse kosher salt
Freshly ground black pepper

For the marinade:

1 cup homemade or low sodium chicken stock
1/3 cup finely chopped yellow onion
2 tablespoons cider vinegar
2 cloves garlic, minced (about 1 1/2 teaspoons)
1 1/4 teaspoons ancho chile powder
1 teaspoon dark brown sugar
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice

Instructions

Prepare the marinade by combining all of the ingredients in a mixing bowl.

Trim most of the fat from the pork chops and score the remaining fat. Place the chops in a resealable plastic bag and add the marinade. Squeeze the air out of the bag and marinate the chops, refrigerated, at least four hours or up to eight hours.

Remove the chops from the marinade and pat dry. Discard the marinade. Season the chops with salt and pepper.

Prepare the grill for medium-high direct cooking. Place the chops on the grill and cook, covered, about six minutes per side or to an internal temperature of 145 degrees F.

Remove the chops from the grill and bring into the kitchen. Tent with foil and allow the chops to rest for five minutes before serving.

The combination of sharp mustard and rich, mellow pure maple syrup creates a unique flavor for these juicy bone-in pork chops. Be sure not to overcook the chops or they will become tough and chewy. Use an instant-read thermometer for perfectly cooked chops. Note: This recipe requires advance preparation.

Ingredients

4 tablespoons pure maple syrup
1/3 cup coarse-grain Dijon-style mustard
1 tablespoon fresh lemon juice
1 teaspoon cracked black pepper
2 (8-ounce) bone-in pork chops, trimmed
Kosher salt and black pepper, to taste

Instructions

In a small bowl, combine the maple syrup, mustard, lemon juice, and black pepper. Mix together well.

Arrange the chops in a shallow casserole dish. Spread the mustard mixture over the chops and marinade, refrigerated and covered, at least four hours, turning often. Remove chops from marinade, reserving marinade. Season chops to taste with salt and pepper.

Preheat the grill for medium high direct cooking and grill the chops six to eight minutes per side or to an internal temperature of 155 degrees F. Tent with foil and keep warm in a low oven until service.

Yield:  2 servings