INGREDIENTS:
•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
STUFFING:
•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
PREPARATION:
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.