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.
- 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)
- 1Heat 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.
- 2Cut a pocket in the side of each pork chop, spoon onion mixture inside, season to taste, and tie securely with kitchen twine.
- 3Meanwhile, 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.
Drink Suggestion: Nero d’Avola. Drink suggestion by Max Allen
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