Chilean Fresh Fruit Association
- 4-- bone-in pork chops
- 1/4teaspoon salt
- -- Freshly ground black pepper
- 2tablespoons chopped fresh mint
- 2tablespoons olive oil
- 4-- nectarines, sliced
- 1cup mixed fresh blueberries and raspberries
- 1/3cup apricot jam
- 1tablespoon champagne vinegar
Rub chops with salt and pepper, mint, chili flakes, and olive oil. Grill just to brown the outside on a preheated grill, about 3-5 minutes per side.
Remove chops to a cutting board and cut a horizontal slice to make a pocket in each chop.
In a mixing bowl, toss together sliced nectarines, berries, jam and vinegar. Arrange chops in a 9 x 12 baking dish. Gently stuff the chops with the nectarine mixture.
Add any remaining nectarine mixture and sauces on top of the chops. Place chops in a preheated 400 degree oven for 20 minutes, or until chops reach an internal temperature of 145-150 degrees.