Mint & Oregano Stuffed Pork Chops

Ingredients:

• 4 Large pork chops, filleted
• 8 Strips bacon, cooked, medium
• 4 TBSP fresh peppermint, washed, stemmed an, finely chopped
• 3 TBSP fresh oregano, washed, stemmed and chopped medium
• 4 tsp raspberry chipotle sauce
• 1 cup shredded parmesan cheese
• salt and fresh ground pepper

Directions:
Preheat the barbecue on high while you’re preparing the meat.

Since I used frozen pork chops, I defrosted them in the microwave while I fried the bacon in a cast iron pan and dry it in paper towels. When the chicken is thawed, slice them in half horizontally, like sandwich bread. Salt and pepper generously both inside and out.

Spread the jam on one side of the pork chop, inside. Spread chopped mint and oregano evenly on both sides of the inside of the pork chops. Then stuff ¼ cup parmesan cheese inside of the pork chop. Layer the bacon on top of the parmesan cheese. Close the pork chops, now stuffed with yummy things; press it tightly closed with a spatula to seal it shut.

Place the chops on the grille and immediately turn the flame down to medium. I recommend preparing a good salad while the meat cooks. It’ll be different on every barbecue, but I cooked the chicken about seven minutes on each side; it got a good sear on it and stayed moist. Make sure the chicken is completely cooked, of course.

Review: this was fairly flavorful, but not as tender as I’d like. I think I over-defrosted it, and over-cooked it on the BBQ: be careful with both of those. Mint jam would have been a good substitution, but these could have benefited from a little more zing in the filling as well: maybe add some lemon juice for tartness, or some cayenne or Tabasco for heat.