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4
bone-in pork loin chops or pork rib chops, cut 1-1/4 to 1-1/2 inches thick (about 10- to 12-oz. each)
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1
12 ounce bottle honey wheat beer
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2
cloves garlic, minced
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1
tablespoon olive oil
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1/4
teaspoon salt
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1/2
teaspoon coarsely ground black pepper
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4
ounces white cheddar cheese, shredded, or blue cheese, crumbled (1 cup)
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2
tablespoons chopped walnuts, toasted
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2
green onions, thinly sliced
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Fresh Herb Sprigs (optional)
1. Place pork chops in a 2-gallon heavy, self-sealing plastic bag set in a very large bowl; set aside. In a small bowl combine beer, garlic, olive oil, salt, and 1/4 teaspoon of the pepper; pour over pork. Seal bag; marinate in refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally. Drain pork chops, discarding marinade.
2. For a charcoal grill, arrange preheated coals around a drip pan. Check for medium heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 35 to 40 minutes or until done (160 degrees F.) (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on unheated side of grill rack. Cover and grill as above.)
3. Meanwhile, for topping, in a small bowl stir together cheese, nuts, green onions, and remaining pepper. Spoon mixture over chops. Cover and grill for 2 to 3 minutes more or until cheese melts. Garnish with fresh herbs. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 428,
- Protein (gm) 61,
- Carbohydrate (gm) 2,
- Fat, total (gm) 17,
- Cholesterol (mg) 160,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 3,
- Vitamin A (IU) 340,
- Vitamin C (mg) 2,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 17,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 595,
- Potassium (mg) 1030,
- Calcium (DV %) 232,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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