Stuffed Pork Chops with Beer-Glazed Onions
A simple, but flavorful stuffing is a great way to keep chops ultra moist and flavorful while grilling. This stuffing delivers an intense trio of tastes by combining sautéed bacon, fontina cheese and meltingly tender beer-glazed onions. Serve with Chilled Mushroom Salad and seasonal fruit.
4 bone-in rib pork chops, (1 1/2-inches thick)*
4 slices hickory smoked bacon, or peppered bacon
4 ounces fontina cheese, or white cheddar cheese, grated (1 cup)
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
1 medium onion, peeled and chopped (about 1 cup)
1 tablespoon oil
1 tablespoon brown sugar, packed
1/3 cup beer**
- For Beer-Glazed Onions: In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar; cook for 2 minutes to caramelize. Stir in beer; simmer for 5 minutes or until there is no liquid. Remove from heat; cool slightly.
- Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels; crumble and add to onion mixture. Stir cheese into onion mixture; set aside.
- Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible.
- Divide onion mixture among 4 chops (about 1/4 cup stuffing for each).Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper.
- Preheat grill to 400°F to 450°F (205°C to 230°C).
- Spray chops lightly with cooking spray; place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160°F (70°C) using an instant-read thermometer.
- Remove from grill; cover with foil and let rest for 5 minutes before serving.
Makes 4 servings.
*The unbroken eye of meat in a bone-in rib chop makes it an ideal chop for stuffing. The rib bone also acts as a helpful guide when cutting the pocket into the chop.
**Substitute white wine, if desired.
Nutritional Information Per Serving (1/4 of recipe): Calories: 478 calories; Protein: 44 grams; Fat: 30 grams; Sodium: 638 milligrams; Cholesterol: 129 milligrams; Saturated Fat: 12 grams; Carbohydrates: 9 grams; Fiber: 1 gram.
Recipe and photograph provided courtesy of National Pork Board.