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
