- 4 boned thick pork chops [1 3/4 pounds / 794 g]
- 2 tablespoons [30 g] butter or margarine
- 2 tablespoons [30 mL] freshly finley chopped parsley
- 1 tablespoon [15 mL] finely chopped onion
- 1/2 teaspoon [2.5 mL] ground ginger
- 1 teaspoon [5 mL] coarsely ground black pepper
- Hint of salt
- 1 sweet red pepper, membranes and seeds removed, sliced
- 1 sweet yellow or green pepper, membranes and seeds removed, sliced
- Melted butter
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- Prehat barbecue.
- Rinse pork chops under cold running water; pat dry chops.
- Using a sharp knife, cut a pocket horizontally into the centre of each chop.
- Into a bowl, mix together butter or margarine, freshly finely chopped parsley, finely chopped onion, ground ginger, coarsely ground black pepper and salt.
- Evenly stuff chops with mixture.
- Pressing, secure pork chops opening.
- Brown stuffed pork chops, over preheated barbecue rack brushing chops once on each side with melted butter, for approximately 10 minutes on each side.
- Pork chops must be goldent brown, cooked until juices run clear when pierced with a fork, yet without being over cooked, dried-out.
- For the last 4 to 5 cooking time, brown together sweet red and yellow or green pepper slices, all around pork chops.
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