By: "Tripod"

Ingredients

• 4 thick pork chops

• 2 apples 

• 1tbs cinnamon

• 1 jalapeño pepper

• 1/2 onion

• 1/2 cup kosher salt

• 1 bottle of beer(darker the better) plus 3 cups of water

• 1 tsp cayenne pepper
  
  

Directions:
Place salt, water and beer in large container. Brine pork chops for 4 hours.  Chop and remove seeds from peppers. Slice onion into small pieces. Cook peppers and onions in fry pan for 5 minutes or until tender.  Core and cut and peeled apples into small pieces. Combine with cooked peppers and onions, cinnamon and cayenne.

Make a small slit in the side of a pork chop. Use a long filter knife to create large pocket through the inner portion of the pork chop, being careful not to poke through the pork chop itself. Do so until a large pocket is formed. Fill the pocket with the apple/pepper mix until full.

Cook on grill indirectly until meat reaches 165 degrees. Usually about 10 minute per side. Note: brined pork chops cook quicker than usual.