Chile-Cheese Stuffed Pork Chops with Ginger-Jalapeno Glaze

Serves: 4
Cook Time: 30 Minutes

Ingredients

• 4 1"-thick Smithfield Bone-in pork chops
• 1 7-ounce can chopped green chiles
• 1 cup coarsely grated Monterey Jack cheese
• Salt and pepper to taste
• 3 tablespoons olive oil, divided
• 1/2 cup finely chopped red onion
• 2 teaspoons minced fresh ginger root
• 2 cloves garlic, minced
• 1/4 cup white wine vinegar
• 1/4 cup hot pepper jelly
• 1/2 cup chicken broth

Steps

Preheat oven to 350 degrees F. Carefully cut a deep pocket in the side of each pork chop. Combine the chopped green chiles and cheese and stuff into pork chops. Season with salt and pepper to taste. Heat 2 tablespoons olive oil in a large skillet and brown pork chops, 2 to 3 minutes per side. Transfer to a baking pan and bake 15 to 20 minutes until pork registers 160 degrees F on a meat thermometer.

Meanwhile, to same skillet add the remaining 1 tablespoon olive oil and saute red onion 2 to 3 minutes until slightly softened. Add the ginger and garlic and cook 30 seconds. Add the vinegar and boil until almost evaporated, about 1 minute. Add the pepper jelly and chicken broth and cook until reduced to a glaze, 4 to 5 minutes.

Transfer pork chops to serving plates and spoon glaze over.

Recipe Submitted By JulieDM

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