Stuffed Pork Chops with Beer-Glazed Onions
Courtesy of National Pork Board
Servings: 4
Prep Time: 20 Min.
Cook Time: 20 Min.
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:
* 4 bone-in rib pork chops (1 1/2 in. thick)
* 4 oz. Fontina cheese or white cheddar cheese, grated (1 c.)
* 4 slices hickory smoked or peppered bacon
* salt
* pepper
Beer Glazed Onions
* 1 medium onion, peeled and chopped (about 1 c.)
* 1 Tbsp. vegetable oil
* 1 Tbsp. brown sugar
* 1/3 c. beer (white wine may be substituted)
* 4 oz. Fontina cheese or white cheddar cheese, grated (1 c.)
* 4 slices hickory smoked or peppered bacon
* salt
* pepper
Beer Glazed Onions
* 1 medium onion, peeled and chopped (about 1 c.)
* 1 Tbsp. vegetable oil
* 1 Tbsp. brown sugar
* 1/3 c. beer (white wine may be substituted)
What to do:
Beer-Glazed Onions
1. In medium skillet, cook and stir onion in oil until onion is translucent, about 7 min.
2. Stir in brown sugar; cook for 2 min. to caramelize. Stir in beer; simmer for 5 min. or until there is no liquid. Remove from heat; cool slightly.
3. Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels; crumble and add to onion mixture.
4. Stir in cheese; set aside.
Pork Chops
1. 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.
2. Divide onion mixture among 4 chops (about 1/4 c. stuffing for each). Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper.
3. Preheat grill to 400º to 450º F. Spray chops lightly with cooking spray; place on hot grill. Cover; cook for 8 min. per side or until internal temperature reaches 145º F. using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 min.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
1. In medium skillet, cook and stir onion in oil until onion is translucent, about 7 min.
2. Stir in brown sugar; cook for 2 min. to caramelize. Stir in beer; simmer for 5 min. or until there is no liquid. Remove from heat; cool slightly.
3. Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels; crumble and add to onion mixture.
4. Stir in cheese; set aside.
Pork Chops
1. 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.
2. Divide onion mixture among 4 chops (about 1/4 c. stuffing for each). Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper.
3. Preheat grill to 400º to 450º F. Spray chops lightly with cooking spray; place on hot grill. Cover; cook for 8 min. per side or until internal temperature reaches 145º F. using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 min.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Chardonnay, White Zinfandel, Riesling/Rhine
Nutritional information:
Calories: 478; Total Fat: 30g; Saturated Fat: 12g; Cholesterol: 129mg; Total Carbs: 9g; Fiber: 1g; Protein: 44g; Sodium: 638mg;