Stuffed Pork Chops

Ingredients

• 1 1/2 cups frozen orange juice concentrate
• 2 tablespoons apple cider vinegar
• 1 teaspoon cornstarch
• 1 pinch ground cloves
• 6 slices sourdough bread, torn into 1/2-inch pieces
• 1 cup raisins
• 1/2 teaspoon garlic powder
• salt and pepper
• 6 pork chops, 1 1/2-inch-thick

Directions

1. 1

   Preheat an outdoor grill or grill pan to high. In a casserole dish, whisk together the orange juice concentrate, vinegar, cornstarch, cloves and 1 1/2 cups water.

2. 2

   In a medium bowl, combine the bread, raisins, garlic powder and 1/4 cup of the juice mixture; season with salt and pepper.

3. 3

   Cut a 2-inch-wide pocket through the center of each chop, cutting from the fatty side toward the bone. Spoon 3 tablespoons of stuffing into each pocket. Marinate the chops in the juice mixture for 30 minutes.

4. 4

   Lower the grill temperature to medium. Grill the chops, covered, basting once, until golden, about 4 minutes. Turn, and baste again. Cover and grill the chops until an instant-read thermometer inserted into the center registers 150 degrees, about 4 minutes.