Recipe printed from Jenn's Food Journey, adapted from Better Homes and Gardens, Grillin' & Chillin' Cookbook
4 bone-in pork loin chops, about 1 1/4 to 1 1/2-inch thick
1 12oz bottle of honey wheat beer
2 cloves garlic, minced
1 Tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 oz. chipotle white cheddar cheese (or white cheddar, or even plain cheddar would work)
2 Tablespoons chopped walnuts, toasted
2 green onions, thinly sliced
Place pork chops in a resealable bag in an extra large bowl. In a small bowl, combine beer, garlic, olive oil, salt, and pepper. Pour over pork and seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain pork chops, discarding marinade.
Preheat grill to medium. Brush grill grates with oil. Place pork directly on grill grates and cook 5-8 minutes per side or until meat reaches an internal temperature of 145 degrees Fahrenheit (normally you'd cook it to 160 degrees, but it's going to keep cooking when you put the topping on it so put the topping on 2-3 minutes before it's ready to take off the grill)
Meanwhile, for topping, in a small bowl, stir together cheese, nuts, and onions. Carefully spoon mixture over the chops on the grill. Cover and grill for 2 to 3 minutes more or until the cheese melts. Enjoy!