VIDALIA BLUE PORK CHOPS
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.