Grilled stuffed chops

Grilled stuffed chops

Total: 1 hr 35 Min. | Active: 15 Min.
Nutritional value / people: 453 kcal
, Fat: 29 g
, Carbohydrate: 6 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To marinate the chops

1 tsp balsamic vinegar
1 tsp Worcestershire sauce
1 dl dark beer
1 tsp cornflour
2 tbsp hot ketchup
½ tsp chilli powder
a little pepper ground
4 pork chops


150 g Gorgonzola-Mascarpone
50 g dried tomatoes in oil, drained, chopped
2 tbsp pine nuts, toasted

To grill

some toothpick
½ tsp salt
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How it's done

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.


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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