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Grilled Pork Chops Recipe: Stuffed with Chevre, Walnuts, and Apricots

Updated on June 30, 2008
grilled pork chops stuffed with chevre, walnuts, and apricots
grilled pork chops stuffed with chevre, walnuts, and apricots

My husband Morgan developed this recipe. He says of it:

"Pork chops can be decidedly boring. Cooked without preparation, they scream for some sort of sauce to douse them with. One of my favorite way to spruce-up a pork chop is by carefully cutting a pocket into it and stuffing it full of good things. I wanted something that would go with an Apricot Glaze I was whipping up, so I got some chevre and mixed it with finely chopped shallots, crushed walnuts, and chopped dried apricot. I added some marjoram for good measure, then packed a couple chops to bulging with the mixture before glazing and grilling them. The result was a pork chop packed with flavor and still plenty juicy."

This would be great served over saffron rice or with mashed potatoes. If you have vegetarians eating with you, this recipe for Stuffed Portobello Mushroom Caps with Apricot Glaze uses many of the same ingredients and is an easy match to this dish.

Grilled Pork Chops Recipe: Stuffed with Chevre, Walnuts, and Apricots

serves two


  • 2 large, bone-in, center-cut pork chops
  • 1 preparation of spiced apricot glaze (click for recipe)
  • 4 ounce package of chevre
  • 1 Shallot
  • 1/2 cup crushed walnuts
  • 3 dried apricots, finely chopped
  • 1 tsp dried marjoram

Preparation Instructions:

1. Pre-prepare the spiced apricot glaze (click for recipe).

2. Prepare all ingredients and start the charcoal in the grill. Soak the dried apricots in hot water beforehand for an hour or so to impart more juice and flavor to the stuffing. Allow the chevre to warm to room temperature so that it softens. Crush the walnuts, chop the shallot, and chop the soaked apricot.

3. Combine all of the stuffing ingredients in a mixing bowl and stir until they are well combined.

4. With a sharp paring knife, hold the pork chop and knife perpendicular to the cutting board (so that you are cutting down into the edge of the pork chop) and cut a slit into the meatiest portion of the chop. Without widening the slit beyond an inch or so, cut a pocket into the inside of the chop. Use your finger to widen the pocket. Rub the pork chops with a little bit of salt and pepper and set aside.

5. Using a spoon and your finger, stuff the cheese mixture into the pocket of the chop until it is full and tight. You will probably have leftover stuffing, so try not to contaminate the bowl of cheese mixture with a spoon or fingers that have been handling raw pork. I use a spoon to get a glob of stuffing out of the bowl, then tip it onto the edge of the chop with a finger before cramming it in.

6. Thinly coat the chops in Apricot Glaze, and then put them on the grill. You'll want to have the charcoal banked to one side and the lid on the grill so that the chops are cooking over indirect heat. This takes a bit longer but cooks more evenly and leaves you with a tender and juicy piece of meat. After about ten minutes (less for small cuts of meat or a very hot fire), open the grill and baste the chops with more glaze. Flip them, baste them, and then put the lid back on. Check them after five minutes. An instant read thermometer stuck into the thickest portion of the meat (near a bone is good) should read 160 degrees Fahrenheit.


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    • htodd profile image

      htodd 6 years ago from United States

      Great post..Thanks