Stuffed Chops

1. Slice one whole sweet Vidalia onion thinly. Sauté with salt and pepper on medium-low heat until completely caramelized. 
2. Add one finely chopped apple, a couple tablespoons of butter, 1 tablespoon of fresh thyme, and 1 tablespoon of chives to the pan. Continue to sauté until the mixture is completely soft. Set aside to cool.
3. Make a pocket in each of the four 1-inch thick boneless pork chops using a sharp paring knife.
4. Stuff each pork chop with the cooled onion-apple mixture.
5. Wrap each stuffed chop with 2 to 3 slices of very thin bacon or prosciutto.
6. Season generously with Traeger pork and poultry rub.
7. Preheat your grill (with pecan pellets, if using a Traeger) to 275°F. Grill the chops until their internal temperature reaches about 130°F.
8. Increase the grill temperature to 400°F and continue to cook until the internal temperature of the chops is between 145°F and 150°F, ensuring the bacon is crispy.
9. Rest the pork chops for 5 to 10 minutes before slicing and serving.