Title: Apple jalapeno chops
 Categories: Pork, Barbecue
      Yield: 4 Servings
 
    1/2 c  Monterey jack w/peppers; shr
    1/4 c  Apple; finely chopped
      1 tb Almonds; chopped
      1 tb Cilantro; fresh & chopped
      4    Pork loin or rib chops; cut
    1/2 c  Apple jelly
      1    Jalapeno; seeded and chopped
      2 tb Apple juice; or water
  1 1/2 ts Cornstarch
 
  For stuffing, in a small bowl toss together the shredded cheese,
  chopped apple, almonds and cilantro. Set aside. Trim fat from meat.
  Make a pocket in each chop by cutting horizontally into the chop from
  the fat side almost to the bone. Spoon about 1/4 of the stuffing into
  each pocket. If necessary, securely fasten the opening with
  toothpicks. For glaze, in a small saucepan combine jelly and jalepeno
  pepper. Cook and stir over low heat till jelly melts. Combine apple
  juice and cornstarch; stir into jelly mixture. Cook and stir until
  thickened and bubbly. Cook and stir 2 minutes more. Preheat gas
  grill. Adjust heat for indirect cooking. Place chops on grill rack
  over medium heat. Cover and grill for 40 to 50 minutes or till juices
  run clear, turning once halfway through and brushing with glaze after
  25 minutes. 409 calories and 18 grams fat.