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4 bone in pork chops

3/4 cup store bought garlic and herb marinade

5 tablespoons chopped Vidalia onions

5 tablespoons crumbled blue cheese

Toothpicks soaked in water (so they won’t burn while cooking)



Carefully cut a one-inch pocket in the meaty side of each chop. Place chops and the marinade in a glass dish, and let marinate for 1 hour. 


Combine onions and bleu cheese in a small bowl. 


Remove chops from marinade and stuff approximately 1 tablespoon of onion mixture in each pocket. Use a toothpick to secure each chop. 


Grill over medium hot coals until the internal temperature reaches 165º. 


Remove toothpicks before serving.





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