Grilled Pork Chops Stuffed with Nectarines

Chilean Fresh Fruit Association
  • Yield: 4 servings


4-- bone-in pork chops
1/4teaspoon salt
-- Freshly ground black pepper
2tablespoons chopped fresh mint
2tablespoons olive oil
4-- nectarines, sliced
1cup mixed fresh blueberries and raspberries
1/3cup apricot jam
1tablespoon champagne vinegar


  1. Rub chops with salt and pepper, mint, chili flakes, and olive oil. Grill just to brown the outside on a preheated grill, about 3-5 minutes per side.
  2. Remove chops to a cutting board and cut a horizontal slice to make a pocket in each chop.
  3. Set aside.
  4. 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.
  5. Add any remaining nectarine mixture and sauces on top of the chops. Place chops in a preheated 400 degree oven for 20 minutes, or until chops reach an internal temperature of 145-150 degrees.