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Sicilian pork chops

A tasty stuffing is the best way to get the most flavour out of a sometimes bland chop. Experiment with bold flavours and different spices.

You'll need

50 ml extra-virgin olive oil, plus extra for brushing 3 onions, thinly sliced 1 tbsp currants 1 tbsp red wine vinegar 100 gm Sicilian or other green olives, pitted and coarsely chopped ½ cup (loosely packed) flat-leaf parsley leaves, finely chopped 45 gm (¼ cup) pine nuts, toasted 6 pork chops (about 350gm each) To serve: lemon halves and watercress sprigs (optional)


  • 01
  • Heat olive oil in a frying pan over low-medium heat, add onion and a pinch of salt, stir occasionally until caramelised (10 minutes). Add currants and vinegar, increase heat to medium-high and simmer until vinegar is reduced (about 1 minute). Stir through olives, parsley and pine nuts and set aside to cool to room temperature.
  • 02
  • Cut a pocket in the side of each pork chop, spoon onion mixture inside, season to taste, and tie securely with kitchen twine.
  • 03
  • Meanwhile, heat a char-grill or barbecue to medium-high heat. Brush chops with olive oil, grill until just cooked through, turning once (4-5 minutes each side). Season to taste, serve with lemon and watercress, if desired.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Nero d’Avola.

Featured in

Nov 2009

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