Zesty Chops With Onions and Cheese

Fire up the grill for a batch of these savory, marinated chops with a spicy, flavorful topping of onions, tomatoes, jalapeño peppers, and sharp, cheddar cheese. Its easy enough for a family meal but special enough for guest. No grill? The broiler will do the job. Note: Cooking time does not include marinating time.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 6 -8  pork chops (not thin-cut)

• Marinade

• 1  cup beer
• 1⁄4 cup fresh lemon juice
• 2  garlic cloves, crushed in press
• 1  tablespoon fresh parsley, minced
• 1  teaspoon Dijon mustard
• 1⁄2 teaspoon lemon zest
• 1⁄2 teaspoon marjoram
• 1  pinch nutmeg

• Topping

• 2  red onions, sliced
• 2  fresh jalapenos, chopped (seeds and membranes removed)
• 1  cup cherry tomatoes, halved
• 1  cup  of shredded sharp cheddar cheese
• 1 -2  tablespoon olive oil

Directions

1. Mix together all marinade ingredients. Put chops in wide, shallow pan and pour marinade over them. Marinade 2-4 hours, refrigerated, turning chops every half hour or so. (Boneless chops may be marinated in a plastic, zipper bag but bone-in chops frequently puncture the plastic).
2. Preheat grill to medium. Grill the chops 7-12 minutes on the first side then 5-7 minutes on the second side or until almost but not quite cooked to desired doneness. Remove from heat if topping is not finished.
3. While chops are grilling, sauté onions in olive oil over medium-high heat until about half-cooked.
4. Add jalapeños and cherry tomato halves and continue sautéing until onions are soft and beginning to brown.
5. Turn grill to low heat. Top each chop with a pile of the onion mix and about 2 tbs shredded cheddar.
6. Close the grill lid and cook for another 2-3 minutes or until the cheese has melted.
7. Use a pancake turner to remove chops to a large platter in a single layer.
8. I suggest cornbread and a salad of cucumbers in sour cream for sides. Extra topping can be served on the side. You may even want to make extra for the purpose.
9. If you like some heat but the jalapeños are too hot for you try the milder Anaheim peppers. If you don’t like heat at all try some of the “Cubanelle” frying peppers or regular bell peppers.
10. Note – I suggest cooking the chops to medium-well rather than well-done. Modern pigs are bred to be lean so modern pork is inevitably dry and tough when cooked as well done as was customary in the past.
11. Note – Do not over-marinate. Beer marinades are apt to be bitter if the meat is soaked too long.
12. Note – Try the topping on steak or chicken next time.