Sweet N Spicy Stuffed Pork Chops - cooking recipe

Ingredients

2 butterfly pork chops, thick cut
1 -2 tablespoon carribean jerk dry seasoning (I use McCormick)
1 teaspoon cinnamon
1/2 teaspoon garlic powder
kosher salt and pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon soy sauce
1 teaspoon cider vinegar
1 teaspoon olive oil
3 tablespoons brown sugar
1 roma tomato, sliced 1/4 in thick (or fresh spinach or mushrooms)
4 slices muenster cheese
3 tablespoons brown sugar (optional)

Preparation

In a small bowl, combine jerk seasoning (you can vary the amount based on how spicy you like your food and how thick of a \"crust\" you want on your pork chop), cinnamon, garlic powder, salt, pepper, red pepper, soy, vinegar and oil.
Rub inside pocket of each chop with a small amount of this mixture. Rub outsides of chops with mixture generously. At this point you can continue with the recipe or refrigerate for a couple of hours to allow flavors to permeate the chops. I leave them uncovered in the fridge so the crust will dry out a bit.
Preheat grill for high and direct heat (we love charcoal and will sometimes add soaked applewood chips for more flavor). Allow chops to come back to room temperature if you refrigerated them. Rub inside of chop lightly with some brown sugar and more heavily crust the outside with brown sugar.
Open chops and grill for 2-3 minutes (cooking the INSIDE pocket of the chop) Remove from grill and stuff each with 2 slices of cheese and 2-3 slices of tomato. Secure chop closed with toothpicks or skewers that have been soaked in water.
Grill each side of pork chop for an additional 3-4 minutes depending on thickness of chop and how well you like your chops done. You may pat a bit more brown sugar on as you flip to give even more of a glaze to the chop.
Allow chop to stand for a couple of minutes once done grilling as they will continue to cook and redistribute juices.