Grilled Pork Chops Stuffed with Chilean Nectarines

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Grilled Pork Chops Stuffed with Chilean Nectarines

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

• 4 pork chops, bone on
• salt and pepper
• 2 tbsp (30 mL) mint, chopped
• 1/2 tsp (2.5 mL) dried red chili flakes
• 4 nectarines, sliced
• 1 cup (250 mL) mixed fresh blueberries and raspberries
• 1/3 cup (80 mL) apricot jam
• 1 tbsp (15 mL) champagne vinegar

Instructions

1. Rub chops with salt and pepper, mint, and chili flakes. Grill just to brown the outside on a preheated grill, about 3-5 minutes per side. Remove chops to a cutting board and cut a horizontal slice to make a pocket in each chop. Set aside.
2. In a mixing bowl, toss together sliced nectarines, berries, jam and vinegar. Arrange chops in a 9 x 12 baking dish. Gently stuff the chops with the nectarine mixture.
3. Add any remaining nectarine mixture and sauces on top of the chops. Place chops in a preheated 400°F (200ºC) oven for 20 minutes, or until chops reach an internal temperature of 145°-150°F (62-65ºC).