Pork: It's What's For Lunch During Ramadan: Stuffed Pork Loin Chops Stuffed with Caramelized Onions

Stuffed Pork Loin Chops Stuffed with Caramelized Onions

2 ea boneless pork loin chops — 1" thick
2 oz gruyere — sliced
1 lg onion — peeled, halved, and sliced into half rounds
2 tbsp butter
1 tbsp olive oil
1 1/2 tbsp red wine vinegar
1/4 c port
salt and pepper

Melt butter in a large sauce pan over over low heat. Add onions and stir to coat. Cover and cook until onions caramelize — about 30 minutes — stirring frequently.

Heat oven to 400F and heat olive oil in a cast-iron skillet over medium high heat.

Cut a deep pocket in the side of each chop and stuff with sliced gruyere. Liberally season with salt and pepper. Brown one side of chops — about 4 minutes. Turn chops over and place skillet in the oven. Cook chops for about another 5 minutes. Remove from oven and tent with foil.

Meanwhile, place onions over medium heat and stir in vinegar. Reduce vinegar to a glaze. Add port and reduce to a glaze. Season lightly with salt and pepper.

Serve chops topped with caramelized onions.