Set up your Weber Kettle for indirect grilling – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles.

Make the pork stuffing – Bring the pork chop to room temperature while you make the stuffing. Place the olive oil in a small sauté pan, and add the apple, onion, thyme, and salt and pepper. Stir and sauté until the onions are cooked and the apples are soft.

Prepare the pork chop – With a small sharp knife, cut along the fat side of the pork chop to create a deep pocket. Move your knife back and forth in the pocket, widening it as you cut. Stand the pork chop up with the pocket facing you, and place a piece of the Munster cheese on either side of the pocket. With a small serving spoon, add as much stuffing as the pocket can hold. Lay the pork chop on its side, and at the cut, push four toothpicks through from side to side. Brush the Dijon mustard on one side of the pork chop and sprinkle on the pork rub, patting it on to adhere. Repeat on the other side.

Place the pork chop on the Weber Kettle grill grate – Place the pork chop in the center of the grill grate, equidistant from both piles of the coals. Place the lid on the Weber Kettle and grill for approximately 20 minutes, or until a meat thermometer inserted through to the stuffing reads 145 degrees.

Remove the pork chop from the Weber Kettle – Place the grilled pork chop on a plate and let it rest for five minutes. Serve one stuffed pork chop for each guest.