Stuffed Pork Chop With Three-Onion Cherry Jam And Buttered Green Beans

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4 bone-in pork loin chops

4 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

2 Granny Smith apples, peeled and diced small

1 cup Roquefort blue cheese, crumbled

2 jalapeno peppers, roasted, peeled, seeded, and diced small

1 tablespoon sliced fresh chives

3 tablespoons unsalted butter

1 shallot, sliced thin

2 cloves garlic, sliced thin

1 pound green beans, ends trimmed and blanched quickly in boiling salted water

Three-Onion Cherry Jam, recipe follows

Special equipment: Toothpicks

2 tablespoons vegetable oil

1 large sweet yellow onion, sliced thin

1 large red onion, diced small

4 large shallots, sliced thin

Kosher salt and freshly ground black pepper, to taste

1 cup red wine

1 cup tart cherry juice

1/2 cup red wine vinegar

4 stems thyme

2 stems rosemary

1 dry bay leaf

4 tablespoons brown sugar, divided

2 tablespoons honey

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