Tuesday, July 22, 2008


The photo for this dish was accidentally deleted from my camera from, guess who -- clumsy me.

Guy and I both loved the flavors of this dish, though the pork was a bit tough. The inside of the chops, nearer the bone, were tender and moist; but the outer edges were tough. I think it's because I didn't sew the pocket shut. Sewing it shut would have distributed the heat more evenly over the chop, similar to tying up a chicken before roasting so the white meat cooks the same as the dark meat. I thought I could take a shortcut, but for some things there are no shortcuts. So in the recipe below, I've added that instruction in and when I make these again (and I will) I will be sure to do that.

Grilled Stuffed Pork Chops

Stuffing: 1 Tbsp. Smart Balance buttery spread
3/4 cup coarsely chopped sweet onion
1/4 tsp. fine sea salt
dash pepper
1/4 cup drinking-quality white wine
1-1/2 oz. extra sharp cheddar cheese, grated

In heavy skillet, on medium heat, melt the SB and add the onion, salt and pepper. Saute, uncovered for a few minutes, then turn heat to high; add the wine; let it bubble for a minute; reduce heat to low and cover for about 5 minutes. Uncover skillet and continue to cook onions, stirring occasionally, for about 15 minutes, till they begin to caramelize. The longer you cook them, the more caramelization. When you get them the way you want them, take the skillet off the heat and let the onions cool thoroughly. When thoroughly cool, mix in the cheese; set aside.

Marinade: 1 Tbsp. chopped cilantro
1 tsp. lime zest
1/4 cup lime juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. chopped chipotle pepper in adobo sauce + 1/2 tsp. sauce from can
1 tsp. fresh minced garlic
2 Tbsp. honey
1 tsp. salt
1/8 tsp. pepper

Combine all marinade ingredients in a resealable plastic gallon-size bag. Add 2 center-cut
1-1/2" thick pork chops with pockets* to bag. Massage to distribute ingredients well. Seal; refrigerate for several hours. (*Have your butcher do this, or do it yourself by using a sharp knife to cut a pocket.)

When ready to cook chops, preheat gas grill to 400 - 425F. Remove chops from marinade; stuff each chop with half of the stuffing mixture. Skewer the pocket shut with toothpicks. Grill the chops, approx. 7-8 minutes each side, until done. (I cut near the bone to test for doneness.) Let chops rest for 5 minutes before serving. Yield: 2 servings

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