Grilled Bacon wrapped Pork Chops stuffed with Apples, Blue Cheese, and Bacon with a Maple Glaze

Ingredients 

Boneless butterflied pork chops

bacon

1 red apple

blue cheese

1 Dr. Pepper

3/4 cup Maple syrup

Cayenne pepper 

S&P, EVOO

butchers twine

Directions

First chop up a 4 or 5 strips of bacon and cook it off. Then strain the grease and put bacon aside.

Finely dice up the apple and add right into the same pan as the bacon was. Cook until tender and deglaze with some kind of liquid like water, or apple juice, etc. Adding a little liquid will steam it and keep it from burning. 

After the apples are done, rinse them through a strainer with cold water so you don't burn your hands when handling. In a bowl mix apples, bacon, and blue cheese. Add in a little cayenne pepper and some allspice.

Lay 3 strands of butchers twine under your pork chops and put a couple of scoops on one side of the pork chop. Press it down real good. Also make sure you salt and pepper the inside of the pork chop as well as the outside.

Flip the one side of the pork chop over the other and press it down a little to pack in the filling. Then wrap a piece of bacon around the chop to hold the filling in place and you know add some bacon fatty deliciousness!

Wrap your twine around nice and snug and tie them off in a knot. Trim off the excess string with scissors.

Brush on a little EVOO to keep it from sticking to the grill, and salt and pepper to taste.

For the glaze

In a pot pour in can of Dr. Pepper, 3/4 cup of maple syrup, a little allspice, and 1 tablespoon of cayenne pepper. Cook on Med-hi for about 45 minute until it is reduced down to about 1/2-3/4 cup.

Light your grill up and sear up both sides of the pork. Move the pork over to the cold side and continue cooking at about 250-350 for about an hour or so. Brush on the glaze while it's cooking. Determining how long yours is going to take depends on the size of your cut, gas grill, charcoal, etc. etc. I actually smoked ours with Pecan. We also have a thermometer on our grill which I kept right around 250 for the most part of the cooking. Obviously using a meat thermometer will ensure that your meat is done properly. 

That's pretty much it. My wife hates Blue Cheese but said this was her favorite recipe I've done on the blog yet. Having a nice Whiskey and coke would go perfect with this!!! Enjoy!