Tomahawk pork chop stuffed with goat cheese and topped with strawberry jalapeño jam!!!!
Ingredients
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Thick cut pork chop
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2 oz goat cheese
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Pepper jelly/jam of choice
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Salt and pepper
Directions
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I used a small tip boning knife to cut a small incision and open up a big cavity inside the chop. Widen up with your finger if needed being careful not to rip another section open.
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Let goat cheese come to room temp and place in a Ziplock or piping bag. Pipe cheese into chop. Seal hole with a toothpick.
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Coat with light olive oil and salt and pepper.
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Grill on high heat until nice char marks are formed.
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After flipping, layer pepper jelly on top and let glaze.
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Let rest 10 minutes before cutting. Remove toothpick.
