Stuffed Pork Chops
Place the dried cherries and raisins in a small bowl. Pour the bourbon over the top. Place chops into container or bag and cover with Smoke on Wheels Pork Marinade & Injection. Refrigerate for 2 hours.
Remove chops from container. Insert a 6" boning knife at one end of the chop. Cut a horizontal pocket, being careful not to cut all the way through. Keep the base of the knife in one place as you slice, so the opening in which you will stuff the filling stays small enough that the filling will not fall out while cooking. Preheat your Yoder Smokers YS640 to 450ºF, set up with GrillGrates.
Remove the fruits from the bourbon. Combine them with the rest of the ingredients, and put into piping bag. Pipe each chop full with the cornbread mixture. Alternatively, you can stuff the filling by hand, or use a zip top bag as a makeshift piping bag. Just put the filling in the bag, and cut off one corner. Once the chop is stuffed, dust with John Henry's Pecan Rub.
Grill the chops for about 6 minutes on each side. Turn each chop 45 degrees after 3 minutes for diamond grill marks. Remove from the grill when the internal temperature reaches 145ºF (check the temperature using an instant read thermometer). Rest 5-10 minutes before slicing.