Place all ingredients in a saucepan and reduce over low heat until the mixture resembles the consistency of jam.
Grill the chop 2-3 minutes on each side.
Assembly: Top the pork chop with onion confit and cheese, and bake 10 minutes at 350°F.
Add port sauce and serve
Sautée shallots in butter and deglaze pan with port. Add veal stock and reduce over low heat for 30 minutes, or until desired consistency.