Dining with Duvall

I have to hold down the commentary today so that I'll have room for some great summer barbecue ideas. These recipes call for pork but the salsas could accompany grilled chicken, halibut or swordfish.

A couple weeks ago I was interviewed as an expert on container rose gardening. My patio garden looked great, but shortly afterward I was hit by a really nasty spider mite epidemic. I hope your garden is weathering the heat. This is one of the few times I am thankful for the oak canopy; it helps the plants hold onto their moisture.

Is it just me or are the breeders of petunias slacking off? It used to be that the petunia was the workhorse of the garden, sending out billows of blooms even on the hottest days, if you go them going in late spring. For the past few years, all my petunias shrivel up at the first blast of heat. Are you having trouble with petunias, too? Let me know.

Meanwhile, after you mist your tender babies out in the garden, fire up the grill and enjoy a lovely summertime evening barbecue with these delightful, easy dishes on the menu: Tangy Maple-Marinated Pork Chops with Stone Fruit Salsa, Stuffed Pork Chops with Beer-Glazed Onions and Mexican Mole Pork Chops with Mango Salsa.

Stuffed Pork Chops with

Beer-Glazed Onions

4 bone-in rib pork chops

(1 1/2-inches thick)

4 slices hickory smoked or peppered bacon

4 ounces Fontina or white Cheddar

cheese, grated (1 cup)

Salt and pepper

Beer-glazed Onions (see recipe), for stuffing

Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels; crumble and add to onion mixture. Stir in cheese; set aside. Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible. Divide onion mixture among 4 chops (about 1/4 cup stuffing for each.)Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper. Preheat grill to 400° to 450° F. Spray chops lightly with cooking spray; place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160° F. using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes.

Beer-glazed Onions

1 medium onion, peeled and

chopped (about 1 cup)