- Cook Time
- Prep Time
- 1 1/2 cups frozen orange juice concentrate
- 2 tablespoons apple cider vinegar
- 1 teaspoon cornstarch
- 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 1 1/2 inches thick bone-in pork chops
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.
In a medium bowl, combine the bread, raisins, garlic powder and 1/4 cup of the juice mixture; season with salt and pepper.
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.
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.