Grilled Stuffed Loin Chops

Ingredients:
2 Thick cut pork loin chops, trimmed (1 ½-2” thick)
½ cup balsamic vinegar

Stuffing Ingredients:
4 tbsp buttered bread crumbs
1 tbsp corn meal
1 tsp dried cherries, finely diced
1 tsp dried cranberries, finely diced
1 tsp dried raisins, finely diced
1 tsp roasted hazelnuts
1 tsp dark molasses
1 tsp Dijon mustard
1/2 tsp Italian seasoning

Seasoning Ingredients:
1/2 teaspoon ground pepper
1/2 teaspoon kosher salt

Directions:
1. Combine ingredients for stuffing in a mixing bowl. Mixture should be mostly dry.
2. Cut horizontal pockets in each pork chop for stuffing. Try to make the pocket as large as possible without piercing the other sides.
3. Place the stuffing into a plastic bag with one corner cut off, and squeeze half the mixture into each of the two chops.
4. Pour the vinegar into a casserole bowl that is only slightly larger than the chops laid side by side. Position the chops in the vinegar, making sure the vinegar isn’t high enough to reach the incision for the pocket. (We do not want the stuffing to be wet). Refrigerate for one hour. Turn the chops over and chill another hour.
5. Season the chops with salt and pepper and grill on medium high heat for 3 minutes. Turn each chop 90 degrees after 3 minutes to obtain a nice grill mark pattern. Flip and repeat on the other side. Cook until the internal temperature reaches 150 degrees at the thickest part. Remove and let rest, covered, at least 5 minutes before serving.
6. While grilling the chops, cook the vinegar over medium heat in a sauce pan to reduce it by half.

Presentation Suggestion:
Drizzle the balsamic reduction over the chop for outstanding flavor contrast with the stuffing.