Aztec Pork Chop

Rubbed with Southwestern Spices & Stuffed with Oven-Roasted Tomatoes, Sautéed Onions, & Dried Bing Cherries. Finished with a Savory Merlot Reduction

4 bone-in pork chops
½ cup Merlot
½ cup Demi Glace

Southwestern Rub
½ C Brown Sugar
1 tsp oregano
2 tsp chili powder
1 tsp onion granulated
1 tsp garlic granulated
1 tsp paprika
1 tsp fresh parsley
1 tsp cumin

Tomato Stuffing

3 Roma tomatoes
1 yellow onion
1 cup dried cherries
4 basil leaves
1 Tbsp parsley
S & P to taste

Slice 3 Roma tomatoes into ½ inch thick slices, dust with southwestern rub and place in 300”f oven for 15-20 minutes, remove from oven and allow to cool. Sauté the onions over medium high heat for 4-5 minutes in 2 tbsp olive oil, add dried cherries and remove from heat. Fold tomatoes into cherries and onions, add basil & parsley. Set aside, stuffing is done.

To stuff Pork Chops, cut a pocket into the fat side of pork chop (opposite side of bone) about 2×2 inches and stuff with stuffing.

Mix dry ingredients together and dust 4 stuffed pork chops. Allow to rest 5-10 minutes.

Just before you cook them, season with salt & pepper. Place on hot grill to cook- 3-5 minutes per side, transfer to roasting pan and place in oven. Roast for 8-10 minutes or until done. Transfer to platter and allow to rest a few minutes before you serve. Pour ½ merlot into roasting pan to deglaze- cook for few minutes and add ½ cup demi glace, cook 4 more minutes and serve over pork chops.