Grilled BBQ Glazed Pork Chops Stuffed with Bleu Cheese & Apples

Ok, so here in Washington it may be wet and rainy this time of the year, but that doesn't mean anything for those who love their Q!  Pork, apples and bleu cheese are a match made in hog heaven.  I like to contrast the deep rich flavors of the bleu cheese and bbq sauce with simply grilled squash and bell peppers.  If you don't have an outdoor grill fear not, just pick up a good quality grill pan and set it over medium high heat.

For the Chops:
4 - Thick Cut Bone-in Pork Chops
1 Cup Ole Ray's Kentucky Bourbon BBQ Sauce (Or Your Favorite BBQ Sauce)
1/2 Cup Seasoned Croutons, Finely Crushed
5 oz Crumbled Bleu Cheese
4 oz Diced Bacon Pieces
1/3 Cup Diced Peeled Granny Smith Apples
2 Tbs Denny Mike's Sublime Swine BBQ Rub (Or Your Favorite BBQ Rub)
Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Black Pepper to Taste
8 Tooth Picks Soaked in Water for About 1/2 Hour

For the Vegetables:
1 - Yellow Squash, 1/4" Slices
1- Green Squash, 1/4" Slices
1 - Red Bell Pepper, Seeded and Cut into 4 Pieces
Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Black Pepper to Taste

Heat your grill to medium high, about 375 to 400 degrees.  Cut out a pouch on each chop, about 4" or so across and back to the bone (carefull not to tear on either end or top and bottom of chops).  Rub with a little olive oil on each chop and season liberally on both sides with the Sublime Swine Rub, set aside to marinate at room temperature while you prepare the stuffing.  In a medium sized non-stick skillet over medium heat, add bacon.  Saute till slightly crisp, about 5 to 7 minutes.  Remove bacon and drain.  Add onion and apples to the bacon fat and sweat for about 5 minutes.  Season with a little kosher salt and pepper.  Add to bacon and allow to cool (place them on a small plate in the fridge for about 5 minutes).  When the veggies and bacon are cool, mix with the bleu cheese crumbles and crushed croutons.  Stuff each pocket with about 3 Tbs or so of the stuffing.  At this point you can use a couple tooth picks soaked in water per chop to close up the pouches.

Place chops on hot grill and cook for about 4 minutes, then turn chops 180 degrees and cook for another 2 to 4 minutes.  Turn over and brush each chop with a good amount of the Bourbon BBQ Sauce.  Cook for about 4 minutes, turn another 180 degrees and finish cooking for 2 or 4 more minutes.  Remove from grill and tent with some foil to keep warm. 

For the veggies, toss in a little olive oil and season with kosher salt and pepper.  Place on grill and cook for 3 minutes.  Turn over and cook for about 2 more minutes, remove from grill.  Serve with the pork chops (remember to remove the tooth picks!!!) and pass around some more of the Ole Ray's BBQ Sauce.