GRILLED PORK CHOPS STUFFED WITH FETA AND OLIVES
GREEK MEETS grill in this easy, filling dish.
- Vegetable oil for brushing grill rack
- 4 (3⁄4- inch-thick) loin pork chops
- 11⁄2 cups crumbled Greek feta
- 4 tablespoons chopped pitted
- Greek green olives
- 2 tablespoons grated lemon zest
- 4 tablespoons chopped fresh mint
- Freshly ground black pepper to taste
- 2 to 3 tablespoons olive oil
- Salt to taste
- 2 to 3 lemons, cut in half lengthwise, for garnish
Instructions:
- Heat the grill to hot and oil the grill rack.
- Make a pocketlike slit on the fl esh side of each pork chop and score the fat on the outer side of the chop so it doesn’t curl up when grilling.
- Using a fork, mash together the feta, olives, lemon zest, and mint. Season with a little pepper. Fill each pork chop with a quarter of the feta mixture.
- Press closed. Lightly oil each pork chop and place on the grill. Grill for about 7 minutes per side, brushing as needed with a little oil. Salt on both sides, remove from the grill, and let stand for a minute or two. Serve with lemon juice squeezed over and garnished with a lemon half.