Grilled stuffed chops

Total time: 1hr 35m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 453 Kcal, 40g Protein, 6g Carbohydrates, 29g Fat


  • To marinate the chops
  • 1 tsp cornflour
  • 1 dl dark beer
  • 1 tsp balsamic vinegar
  • 2 tbsp hot ketchup
  • a little pepper ground
  • 0.5 tsp chilli powder
  • 1 tsp Worcestershire sauce
  • 4 pork chop
  • Filling
  • 50 g dried tomatoes in oil, drained, chopped
  • 150 g Gorgonzola-Mascarpone
  • 2 tbsp pine nuts, toasted
  • To grill
  • some toothpicks
  • 0.5 tsp salt

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  • To marinate the chops

    Pour the balsamic into a pan along with all the other ingredients up to and including the pepper, mix thoroughly and bring to the boil while stirring, reduce the heat and simmer for approx. 3 mins., leave to cool. Cut a pocket in the side of each chop for the stuffing, brush with the marinade, cover and marinate in the fridge for approx. 1 hr.
  • Filling

    Mix the cheese, tomatoes and pine nuts.
  • To grill

    Wipe the marinade from the chops, set aside the marinade. Stuff the chops, secure with toothpicks, season with salt. Charcoal grill: Cook on a high heat for approx. 1-2 mins. on each side. Push the meat to the edge or raise the grill rack then grill for 15-20 mins. on a medium heat until the juices are clear. Turn the chops regularly and brush with the reserved marinade. Gas/electric grill: Cook on a very high heat (approx. 240°C) for approx. 1-2 mins. on each side, then finish cooking on a medium heat (approx. 200°C) for 15-20 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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