Stuffed Pork Chops
4 pork loin chops, cut 1-1/2 inch thick
1 (6 oz.) can orange juice concentrate, thawed
1/4 c. water
2 tbsp. vinegar
1 tbsp. vegetable oil
2 bay leaves
1/2 tsp. allspice
1/4 tsp. onion powder
1/2 c. prepared mincemeat
1/2 c. finely chopped apples
1/4 c. finely chopped onion
Cut lengthwise slit in the side of each pork chop, being careful not to cut through the top, bottom, or sides.
Arrange chops in shallow baking dish.
Combine next 7 ingredients in saucepan.
Bring to a boil over high flame, stirring constantly.
Reduce flame; simmer 1 minute.
Pour mixture over chops and refrigerate 8 hours or overnight, turning once.
Combine mincemeat, apples, and onion.
Remove chops from marinade.
Reserve marinade. Press 1/4 cup apple mixture into each pork chops and secure edges with toothpicks. Preheat gas grill.
Cook chops with cover down on low setting 45 minutes or until done, turning once.
Baste occasionally, with reserved marinade.