•4 very thick (about 1-1 1/2 inches thick) bone-in rib pork chops

•½ cup red currant jelly

•1 tbs olive oil

•1 tsp salt

•1 tsp garlic powder


•½ cup of caramelized onions

•1 cup shredded fontina cheese

•¼ cup soft breadcrumbs

•2 tbs parmesan cheese

•½ tsp pepper

•½ tsp salt

•½ tsp garlic powder

•⅓ cup sour cream or plain greek yogurt


Preheat oven to 350-F

Line a large baking sheet or rectangular baker with foil for easy clean up…

Mix all stuffing ingredients in a medium bowl; set aside.

Cut a deep pocket in each chop.

Divide stuffing into 4-equal portions; stuff each chop and place on prepared pan.

Brush each chop with the olive oil and sprinkle with salt & garlic powder.

Roast at 350-F for 45/minutes…brushing each chop with currant jelly.

Return to oven and cook for 15 to 20-minutes more… or until chops are done and no pink remains in meat.

By trg6q

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