1/2 cup Monterey jack w/peppers -- shr
               1/4 cup Apple -- finely chopped
               1 tablespoon Almonds -- chopped
               1 tablespoon Cilantro -- fresh & chopped
               4 Pork loin or rib chops -- cut
               1/2 cup Apple jelly
               1 Jalapeno -- seeded and chopped
               2 tablespoons Apple juice -- or water
               1 1/2 teaspoons Cornstarch

               For stuffing, in a small bowl toss together the shredded cheese,
               choppedapple, almonds and cilantro. Set aside.  Trim fat from
               meat. Make a pocket in each chop by cutting horizontally into the
               chop from the fat side almost to the bone. Spoon about 1/4 of the
               stuffing into each pocket.  If necessary, securely fasten the
               opening with toothpicks. For glaze, in a small saucepan combine jelly and
               Jalapeno pepper. Cook and stir over low heat till jelly melts. Combine apple
               juice and cornstarch; stir into jelly mixture. Cook and stir until
               thickened and bubbly. Cook and stir 2 minutes more. Preheat gas
               grill. Adjust heat for indirect cooking. Place chops on grill rack
               over medium heat. Cover and grill for 40 to 50 minutes or till juices
               run clear, turning once halfway through and brushing with
               glaze after 25 minutes. 409 calories and 18 grams fat.

               Makes 4 servings