Directions

1. Using a small paring knife, cut a slit in the thickest side of each pork chop to create a pocket (do not cut all the way through). Place chops in a large shallow dish. In a small bowl combine brown sugar, mustard and vinegar. Pour over chops; turn to coat. Cover and refrigerate 1 hour.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). For the stuffing, in a small bowl combine cherries, walnuts, sage and buttermilk. Spoon stuffing into the pockets; season with salt and pepper to taste.
3. Place chops on grill. Grill 6 to 8 minutes per side or until an instant-read thermometer registers 155°F. Remove from grill, and serve.