Grilled Pork Chop Recipes Don't Get Better Than This

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Grilled Pork Chop Recipes Don't Get Better Than This

Stuffed with raisins, this is one of my favorite grilled pork chop recipes and surprise surprise it comes from Spain - I just love the Spanish way of cooking!

Make An Incision In Your Grilled Pork Chops

The recipe calls for brandy and with it being a Spanish recipe you've got to get some Brandy de Jerez if at all possible. This is Spanish brandy and it differs from French in that the casks used to flavor Spanish brandy come from the sherry casks (French brandy typically uses port wine casks).

Does it make a difference to the flavor? I think yes. The Spanish brandy is that much sweeter than its more well known counterpart, it is usually cheaper and I have to say that I actually prefer it.

You have to marinade the raisins in the brandy for 30 mins (plenty of time for you to do a taste test and see if you like Spanish brandy too) and after that the recipe is pretty straight forward.

Serves:- 4 people

Preparation Time:- 15 minutes
Marinade Time:- 30 minutes
Cooking Time:- 15-20 minutes

Total Time:- 1 hour

Ingredients:-

4 Pork chops
2 tablespoons raisins
2 tablespoons brandy
1 teaspoons fresh marjoram
Salt and pepper

Method:-

Pour your raisins into a bowl together with the brandy and allow the flavors to mingle for half an hour or so. Now add the seasoning and pulse in a food processor so that you've got a crude pulp, this is the stuffing.

Using a sharp knife, make an incision in the side of the pork chop, move the tip of the knife around inside the chop and then get your finger in and wiggle it around to create a larger cavity.

The larger you can make the cavity and the smaller you can keep the opening all the better. Now spoon in some of the raisin mix, season the chops with a sprinkling of salt and pepper and then you're ready to grill.

Depending on the thickness of your chops I work on 7-10 minutes per side over medium hot coals and that's it, job done. You can afford to be a little over on cooking this recipe because there's so much moisture in the stuffing but still be careful not to let the chops dry out.