Sicilian pork chops

1.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.

2.Cut a pocket in the side of each pork chop, spoon onion mixture inside, season to taste, and tie securely with kitchen twine.

3.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.