Recipe by kiwidutch
I sure love a yummy pork chop, especially when it is super elegant and perfect for guests. This dish is grilled, and should not be baked! Please note that the pecans add an elegant touch to this dish. It's a wonderful entrée to serve during holiday entertaining. Adapted from The Horseradish Grill
Top Review by Cuistot
I used boneless, skinless chicken breasts which I pounded flat after soaking in the brine. I don't think the brine was necessary with the chicken. It made it a little on the salty side. The children didn't really enjoy this, even though I diced the onions so they wouldn't know they were in there! lol DH and I really enjoyed it and I think this would be a great company dinner. I was concerned that there wasn't more seasoning and the goat cheese mixture would be bland, boy was I wrong! It makes for a very flavorful little dish and the cheese didn't escape as I thought it might on the grill. I did use a white wine to deglaze the pan rather than water.
- 6 (12 ounce) center cut closely trimmed pork chops
- 1 cup kosher salt
- 1 gallon water
- 10 ounces goat cheese, softened
- 4 tablespoons unsalted butter
- 6 finely sliced sweet onions, such as vidalia onions (about 1-1/2 pounds)
- salt and pepper
- 1⁄4 cup pecans, toasted for 10 minutes in a 350 F oven and chopped
Directions See How It's Made
- Make a brine by combining the Kosher salt and water in a large bowl. Place the pork chops in the mixture and "brine" for 2 hours.
- Remove the chops from the liquid, and pat dry. Cut each pork chop horizontally in half to bone making a pocket for stuffing.
- Heat the butter in a heavy skillet set over medium heat. Add the onions and sprinkle with salt and pepper to taste.
- Stir to combine. Reduce the heat to low., and cook the onions, stirring occasionally for about 30 minutes or until they begin to caramelize.
- As the onions begin to caramelize you will need to add a tablespoon or two of water to deglaze the pan. You may need to do this several times during the caramelization process. The onions should turn golden brown after minutes of this. Remove from the heat and transfer to a medium bowl.
- Add the pecans and goat cheese to the onions and stir to combine. Refrigerate until mixture is completely cool, about 15 minutes.
- Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
- Prepare barbecue (medium heat). Grill pork until cooked through, about 6 minutes per side.