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Grilled stuffed chops
15 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 453
  • Fat about 29g
  • Carbohydrates about 6g
  • Protein about 40g
This is needed
This is needed for 4 people
To marinate the chops
  • 1 tsp balsamic vinegar
  • 1 tsp Worcestershire sauce
  • 1 dl dark beer
  • 1 tsp Maizena cornflour
  • 2 tbsp hot ketchup
  • 4 pork chop
  • 0.5 tsp chilli powder
  • a little pepper ground
Filling
  • 150 g Gorgonzola-Mascarpone
  • 50 g dried tomatoes in oil, drained, chopped
  • 2 tbsp pine nuts, toasted
To grill
  • some toothpicks
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
To marinate the chops
Pour the balsamic into a pan along with all the other ingredients up to and including the pepper, mix thoroughly and bring to the boil while stirring, reduce the heat and simmer for approx. 3 mins., leave to cool. Cut a pocket in the side of each chop for the stuffing, brush with the marinade, cover and marinate in the fridge for approx. 1 hr.
Filling
Mix the cheese, tomatoes and pine nuts.
To grill
Wipe the marinade from the chops, set aside the marinade. Stuff the chops, secure with toothpicks, season with salt. Charcoal grill: Cook on a high heat for approx. 1-2 mins. on each side. Push the meat to the edge or raise the grill rack then grill for 15-20 mins. on a medium heat until the juices are clear. Turn the chops regularly and brush with the reserved marinade. Gas/electric grill: Cook on a very high heat (approx. 240 °C for approx. 1-2 mins. on each side, then finish cooking on a medium heat (approx. 200 °C for 15-20 mins.