With grilling season coming to an end as summer winds down why not try one last savory delicious grilled pork chop recipe?
We are loving the Savory Havarti-Stuff Pork Chops right now!
Photo and Recipe courtesy of WisconsinCheese.com
Ingredients
6 bacon strips, chopped
1 bag (5 ounces) fresh baby spinach (about 5 cups)
Salt and pepper
6 ounces North Country Havarti cheese, shredded (1 1/2 cups)
4 bone-in thick-cut pork chops (6 to 8 ounces each)
1/2 cup pesto
Instructions
Fry bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon to paper towels to drain, reserving 1 tablespoon drippings.
Sauté spinach in bacon drippings in the same skillet over medium heat for 2-3 minutes or until wilted. Lightly season with salt and pepper. Remove from the heat. Cool completely. Stir in havarti and bacon.
Grease grill grate. Heat grill to medium-high.
Cut a pocket in each pork chop with a sharp knife horizontally to within a 1/4 inch of the bone. Season with salt and pepper. Stuff each pork chop with spinach mixture; secure with toothpicks.
Grill pork chops, covered, over medium-high heat for 8 minutes. Brush pork chops with pesto. Flip pork chops, brushing with pesto on both sides. Grill, covered, for 7-8 minutes longer or until a thermometer inserted in meat reads 145°F.
Transfer pork chops to a serving platter. Cover and let stand for 5 minutes. Remove toothpicks before serving.
Not sure what to pair this meal with? The tangy taste of Havarti goes wonderfully with a crisp white wine or a Riesling!