Directions

1. Heat grill to high heat.
2. Combine cream cheese and cumin in a small bowl. Cut opening in each chop from the outer side, creating a pocket, being careful not to cut through the other side of the chop. Fill each pocket with equal amounts of cream cheese mixture. Secure with wooden toothpicks in several areas to help prevent cream cheese mixture from escaping during the cooking process.
3. Combine preserves and cranberries in a small metallic bowl or pan. Place on grill over direct heat until it begins to bubble. Place on indirect heat to keep warm.