I started out with four bone in double cut pork chops. Slit the side of the pork chop to make a pocket. In a cast iron pan with hot olive oil I rendered down some shallots, celery and honeycrisp apples. Once all that was softened I added chicken broth and stuffing mixture to the pan. Then it was placed in the pork chop. The chops were coated with olive oil and John Henry's pecan rub. Cooked indirect on the kamado at 375°F for approximately 30 minutes. Once the internal temperature hit 140°F removed and rested for about 5 minutes. The meat came out nice and moist. The flavor was excellent on the meat as well. I only felt that the stuffing could have been a little more sweeter. Next time maybe I'll add some more apples, apple sauce or sugar to the stuffing.