A tasty stuffing is the best way to get the most flavour out of
a sometimes bland chop. Experiment with bold flavours and different
50 mlextra-virgin olive oil, plus extra for brushing3onions, thinly sliced1 tbspcurrants1 tbspred wine vinegar100 gmSicilian or other green olives, pitted and coarsely chopped½ cup(loosely packed) flat-leaf parsley leaves, finely chopped45 gm(¼ cup) pine nuts, toasted6pork chops (about 350gm each)To serve:lemon halves and watercress sprigs (optional)
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.
Cut a pocket in the side of each pork chop, spoon onion mixture inside, season to taste, and tie securely with kitchen twine.
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.