Grilled Pork Chops Stuffed With Nectarines And Berries

• 4 pork chops (3 ounces each, bone on)
• salt and pepper
• 2 tablespoons mint, chopped
• 1/2 teaspoon dried red chili flakes
• 4 ripe, fresh Chilean nectarines, sliced
• 1 cup mixed fresh Chilean blueberries and raspberries
• 1/3 cup apricot jam
• 1 tablespoon champagne vinegar

1. Rub chops with salt and pepper, mint and chili flakes. Grill just to
2. brown the outside on a preheated grill, about 3-5 minutes per side.
3. Remove chops to a cutting board and cut a horizontal slice to make
4. a pocket in each chop. Set aside.
5. 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
6. with the nectarine mixture. Add any remaining nectarine mixture and sauces on top of the chops. Place chops in apreheated 400 degree
7. oven for 20 minutes, or until chops reach an internal temperature
8. of 145-150 degrees.

pork chops, salt, mint, red chili, fresh chilean nectarines, blueberries, apricot jam, champagne vinegar

Taken from www.epicurious.com/recipes/member/views/grilled-pork-chops-stuffed-with-nectarines-and-berries-50070863 (may not work)