COOK IT.
In a sauté pan, add half of your unsalted butter and heat over medium high. Add in the chopped apples and celery and cook until softened. Remove to a bowl and set aside.
In the same bowl, add the bread cubes, fresh sage, fresh rosemary, remaining butter, and Tennessee Apple Butter Seasoning. Mix well until all the bread cubes are moist and set aside.
On a cutting board, butterfly the porkchops, then add about 1/4 cup stuffing to each chop. Pin close with toothpicks. Season the outside of the chops with Tennessee Apple Butter Seasoning.
Outside, preheat your Louisiana Grills® Grill to 350°F. Once the grill is hot, add the pork chops and grill for 5-7 minutes per side, or until the pork chops reach an internal temperature of 145°F.
Serve and enjoy!
Toothpicks
For a gluten free meal, swap the white bread with gluten free bread, cooked rice, or quinoa.