Pork Chops Stuffed With Apricots And Raisins

by GuestPoster on October 25, 2011

Ever imagine having a two of your favorite snacks combined with a good dinner? We all had that fantasy when we were little. But now you can have a taste of that dream with a little more added to it.

What Makes These Pork chops So Special?

Well they are stuffed and filled with apricots and raisins. Also you can grill them with the spicy seasoning which gives a mild kick, throw in some white wine and toasted almonds and you have a meal worth making.

How Many People Can I serve?

This dinner can serve up to 6 people. or more, it depends on how large your grill is.  You could serve more by getting more pork loin chops but the time requirements will change from 16 minutes grill time to 30 minutes  and prep time from 30 minutes to 1 hour.

What Type Of Spices Can I Use For the Rub?

  • 1 teaspoon mild curry powder
  • 2 teaspoons of packed brown sugar
  • 3/4 teaspoon of kosher salt
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon ground black pepper

Ingredients: 6 boneless pork loin chops, each about 8 ounces and 1 1/4 inches thick, trimmed of excess fat, extra-virgin olive oil.


Step.1 In a small bowl mix the rub ingredients.

Step.2 Using a small, sharp knife, cut each pork chop almost all the way in half, so that it opens like a book, with the fatty part as its spine.

Splay the chops open and lay them on a work surface with the cut sides down. Lightly brush the outsides with olive oil and season it evenly with the rub. Allow the chops to stand at room temperature for 15 minutes  before grilling.

Step. 3 Prepare the grill for direct and indirect cooking over medium heat of 350 to 450 degrees.

Step. 4 Meanwhile, in a small bowl combine the apricots and raisins. Add enough boiling water to cover the fruit and set them aside to soften for 5 minutes and then drain.

Step. 5 Heat a Large skillet over medium fire. When the skillet is hot, add 1tablespoon of oil and the onion. Cook it until the onion begins to soften for about 5 minutes.

Stir it occasionally, and add the garlic, curry powder and  salt & pepper.  Drain the fruit and cook for 2 minutes, stirring to combine.  Add the wine while bring it to a simmer, cook until the wine has evaporated for 2 to 3 minutes.

You can remove the pan from the heat and mix in the bread crumbs and almonds.

Step. 6 Turn the pork chops over so the insides face up. Spoon the some of the stuffing on each pork chop, leaving the rim open without stuffing at the edges.

Gently press the chops together to close.

Step. 7 Brush the cooking grates clean with a grill brush. After that, grill your stuffed pork chops over the direct medium heat with the lid closed as much as possible.

Cook the chops until they are nicely seared on both sides turning them over once or twice for 8 to 10 minutes.

Now move the chops over to the indirect medium heat and continue to grill until the center is slightly pink for 4 to 6 minutes.  Now it’s time to remove them from the grill and let it rest for 3 to 6 minutes. Serve them warm.

Find out the pro’s & con’s to a pork chop recipe at Weber Ranch Kettle.

VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.22_1171]
Rating: 0 (from 0 votes)

Comments on this entry are closed.

Previous post:

Next post: