Tired of saving that cream cheese for your bagel every morning? Add a few spices and you’ve got a wonderful stuffing for pork chops.
I love cream cheese. I put it on anything bread-like. It doesn’t matter if it’s bagels, baguettes or rye because if it’s made of flour and yeast, I’m adding some cream cheese to it. Sometimes I’ll even spread a little jam on top to give that salty, cheesy goodness a sweet kick. Cream cheese on bread can get old pretty quickly, so I try to find alternatives. See, I don’t want my cream cheese to go bad. Just using it in the morning pretty much guarantees that if I don’t use it for something other than my bagel, I’m going to end up tossing half of it out, and I hate to waste good cheese.
So you can imagine how excited I was when Better Recipes came out with a recipe that used not only my favorite cheese but one of my favorite jams as well. They said that by just adding a spice or two, this creamy deliciousness becomes a wonderful stuffing for pork chops. If you warm up the jam, you have a sweet glaze to brush on top. The combination makes for one of the best chops I’ve ever had and one of the easiest recipes I’ve ever made.
Grilled fruit-n-cheese pork pocket
- 6 ounces reduced-fat cream cheese
- 1 teaspoon ground cumin
- 4 thick pork chops
- Salt and pepper to taste
- 2/3 cup apricot preserves
- 1/4 cup cranberries, chopped
- 1-2 tablespoons horseradish
- In a small bowl, whisk together the cream cheese and ground cumin. Set aside.
- Make a pocket in each pork chop by making a deep slit in the thickest part of the chop. Spoon 1/4 of the cheese mixture into each chop and seal with toothpicks. Sprinkle each chop with salt and pepper.
- Preheat a grill for indirect cooking. Place chops on grill, cover and cook for about 40 minutes, or until no longer pink inside, flipping occasionally.
- In a small sauce pan, combine the preserves, cranberries and horseradish and simmer over low heat until warm, about five minutes.
- During the last five minutes of grilling, brush the pork chops with the apricot/cranberry glaze. Serve the chops immediately with the rest of the glaze on the side.