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1
Mix together all marinade ingredients.
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2
Put chops in wide, shallow pan and pour marinade over them.
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3
Marinade 2-4 hours, refrigerated, turning chops every half hour or so.
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4
(Boneless chops may be marinated in a plastic, zipper bag but bone-in chops frequently puncture the plastic).
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5
Preheat grill to medium.
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6
Grill the chops 7-12 minutes on the first side then 5-7 minutes on the second side or until almost but not quite cooked to desired doneness.
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7
Remove from heat if topping is not finished.
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8
While chops are grilling, saute onions in olive oil over medium-high heat until about half-cooked.
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9
Add jalapenos and cherry tomato halves and continue sauteing until onions are soft and beginning to brown.
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10
Turn grill to low heat.
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11
Top each chop with a pile of the onion mix and about 2 tbs shredded cheddar.
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12
Close the grill lid and cook for another 2-3 minutes or until the cheese has melted.
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13
Use a pancake turner to remove chops to a large platter in a single layer.
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14
I suggest cornbread and a salad of cucumbers in sour cream for sides.
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15
Extra topping can be served on the side.
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16
You may even want to make extra for the purpose.
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17
If you like some heat but the jalapenos are too hot for you try the milder Anaheim peppers.
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18
If you dont like heat at all try some of the Cubanelle frying peppers or regular bell peppers.
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19
Note I suggest cooking the chops to medium-well rather than well-done.
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20
Modern pigs are bred to be lean so modern pork is inevitably dry and tough when cooked as well done as was customary in the past.
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21
Note Do not over-marinate.
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22
Beer marinades are apt to be bitter if the meat is soaked too long.
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23
Note Try the topping on steak or chicken next time.
