Instructions:
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 in cheese; 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 mix 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.
Preheat grill to 400º to 450º F. Spray chops lightly with cooking spray; place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160º F. using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes.
Beer-Glazed Onions
1 medium onion, peeled and chopped (about 1 cup)
1 T. oil
1 T. brown sugar
1/3 c. beer*
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.
*Substitute white wine, if desired.
**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.
This farm news was published in the June 14, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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