Stuffed Pork Chops with Jalapeño Chutney

Thick-cut pork chops stuffed with a savoury filling and finished with a sticky, spicy jalapeño chutney — this is the kind of recipe that makes a gas grill really earn its keep. The stuffing keeps the meat juicy from the inside out, and the chutney brings a sweet heat that cuts through the richness beautifully. A bit of prep work, but every bit worth it.

Ingredients

For the stuffed pork chops

• 4 thick-cut bone-in pork chops (at least 4cm thick), pocket-cut by your butcher
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the stuffing

• 1 tbsp butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 75g fresh breadcrumbs
• 50g dried apricots, finely chopped
• 30g walnuts, roughly chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh flat-leaf parsley, chopped
• Salt and pepper to taste

For the jalapeño chutney

• 4 fresh jalapeños, deseeded and finely diced
• 1 small red onion, finely diced
• 150g caster sugar
• 100ml white wine vinegar
• 1 tbsp fresh ginger, grated
• Pinch of salt

Method

1. Make the chutney first — it benefits from a little time to cool and thicken. Combine the jalapeños, red onion, sugar, white wine vinegar, ginger and salt in a small saucepan over a medium heat on the hob. Stir until the sugar dissolves, then simmer for 20–25 minutes until jammy and reduced. Remove from the heat and set aside to cool.
2. Make the stuffing. Melt the butter in a frying pan over a medium heat. Soften the onion for 5–6 minutes, then add the garlic and cook for a further minute. Remove from the heat and stir in the breadcrumbs, apricots, walnuts, thyme and parsley. Season well. Allow to cool slightly before stuffing the chops.
3. Stuff the chops. Spoon the filling into the pocket of each chop, pressing it in firmly. Don't overfill — you want the chop to close reasonably well. Secure the opening with a cocktail stick if needed. Rub the outside of each chop with olive oil and season generously with salt and pepper.
4. Preheat your gas grill to a medium-high heat (around 200°C). Set up for two-zone cooking — leave one burner on high and one on low (or off). You'll sear over the hot side and finish over indirect heat.
5. Sear the chops for 2–3 minutes per side over the direct heat to get a good crust and colour on both sides.
6. Move to indirect heat and close the lid. Cook for a further 15–20 minutes until the internal temperature of the thickest part of the stuffed chop reaches 75°C. Because these chops are thick and stuffed, you need to give the heat time to penetrate all the way to the centre — don't rush this stage.
7. Rest the chops for 5 minutes, tented loosely with aluminium foil, before serving.
8. Serve each chop topped with a generous spoonful of the jalapeño chutney. Any leftover chutney keeps well in a sterilised jar in the fridge for up to two weeks.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.