for 4 person

To marinate the chops

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

Filling

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

To grill

some	toothpick
½ tsp	salt

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.

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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