Craving pork chops, how do I cook them to make them POP?!
Craving pork chops, how do I cook them to make them POP?
Answers:
Stuffed Pork Chops with Beer-Glazed Onions
Ingredients:
4 bone-in rib pork chops* (1 1/2-inches thick)
4 slices hickory smoked or peppered bacon
4 ounces Fontina or white Cheddar cheese, grated (1 cup)
salt and pepper
Beer-glazed Onions, for stuffing (recipe follows)
Prep:
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 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 to 450 degrees F. Spray chops lightly with cooking spray, place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Remove from grill, cover with foil and let rest for 5 minutes.
Beer-glazed Onions
Ingredients:
1 medium onion, peeled and chopped (about 1 cup)
1 tablespoon oil
1 tablespoon brown sugar
1/3 cup beer**
Prep:
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.
*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.
Serving Suggestions:
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.
Cook them on the grill with zesty BBQ sauce.
I normally bake them with a good seasoning blend.
my mum usually marinate it with some mustard, soya sauce and sugar
PINEAPPLE GLAZED GRILLED PORK CHOPS
(OR CHICKEN)
8 medium sized pork chops about 1/2 to 3/4 inch thick
1 can pineapple rings, drained (reserve juice)
1 1/2 tbsp. dark brown sugar
1/4 cup prepared mustard
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. cornstarch dissolved in 1/4 cup cold water
enough water to bring reserved juice to one cup
Drain pineapple and reserve juice. Salt and pepper pork chops to taste.
In a small sauce pan combine pineapple juice, water, brown sugar and mustard and bring to a light boil. Reduce heat and stir in lemon juice, Worcestershire sauce and cornstarch mixture. Simmer for 3 minutes until thick, stirring constantly.
Brush sauce on pork chops (or chicken breasts if desired) and place on a prepared grill. Brown pork chops for 2 minutes on each side, brush on more sauce and top with pineapple rings. Cook for two or three more minutes and turn so pineapple rings are on the grill surface and get the nice grill marks and cook for two or three more minutes. Flip once more baste with sauce, check doneness of pork chops or chicken, if done allow to rest for five minutes and serve.
Brown them on both sides, then braise (boil in a liquid) them with whatever liquid you like or have at hand.
For a POP, add lime juice about 5 minutes before you're done!