Tuesday, June 19, 2007

Recipe of the Week!

So the boy and I decided a little celebration was in order. I will get into why later, but let's just say that life is looking up! And no, not any "big" news, life is a gift we should all just enjoy each day to the fullest. So I decided to find something special to make us, and this is what I came up with, very good, highly recommend and it is from Better Home and Gardens! Ummm who can go wrong with beer and cheese anyway right?

Beer-Marinated Pork Chops with Cheese Topping


  • 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)
  • 1 12-ounce bottle honey wheat beer
  • 2 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1/2 tsp. coarsely ground black pepper
  • 4 oz. white cheddar cheese, shredded, or blue cheese, crumbled (1 cup)
  • 2 Tbsp. chopped walnuts, toasted
  • 2 green onions, thinly sliced
  • 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


Libby said...

Happy mystery-celebration you guys! The dinner looks delish.

Anonymous said...

Meat marinated in beer and topped with cheese, how could it be bad!?!

Jacky Hackett said...

Finally got a chance to try this recipe. GREAT! I added some sweet/hot mustard to the marinade and also used hazelnuts (no walnuts on hand). Really good a juicy!