5ozshredded Italian 3-cheese blendparmesan, romano & asiago
½cupsalted butter
3teaspoonground mustard
1teaspoonground mustard seed
Chicago Spice House Back of the Yards Garlic Pepper Butcher's Rub* to tasteor your favorite garlic pepper seasoning
Instructions
Divide Italian 3-cheese blend into 4 and stuff into pockets of pork chops.
Season both sides of chops liberally with garlic pepper seasoning.
Set aside and allow to come to room temperature, about 15 minutes.
Melt butter in a small saucepan and stir in ground mustard and ground mustard seed. Add Asiago cheese and stir until blended.
Light grill and sear pork chops about 2 min. each side.
Continue to cook chops, turning frequently, until internal temperature reaches 160 degrees (or your preferred temperature).
Remove chops from the grill and place in a cast iron skillet.
Reheat butter & Asiago mixture and pour over chops.
Broil on high in oven until golden brown and slightly crusty.
Serve.
Recipe Notes
*The Spice House Back of the Yards Garlic Pepper seasoning is their custom blend. According to their ingredients list it is hand mixed from: Tellicherry black pepper, garlic, Kosher flake salt, sugar, red bell peppers, shallots, parsley.