Pork is one meat that benefits from being accompanied with tart fruit, such as apricots, be they fresh or dried.

Ingredients

• 4 thick pork loin chops
• ½ cup chopped dried apricots
• 2 tablespoons cream cheese or ricotta
• 2 tablespoons wholegrain mustard
• ¼ cup pre-made apricot sauce
• 2 tablespoons vermouth or sherry

Method

1. Using a sharp knife, cut the rind off the pork chops. Cut a deep pocket in the side of the thickest, meatiest part of the chops.
2. Mix together the apricots, cream cheese or ricotta, and mustard. Use a quarter of the mix to fill each pocket. Secure each pocket with a toothpick.
3. If wished, tie the chop with string to keep a nice shape during cooking.
4. Grill on a hot barbecue, either on a hot-plate or grill racks for 15 minutes, turning occasionally.
5. Mix the apricot sauce and vermouth or sherry together and brush over the pork chops in the last 5 minutes of cooking.
6. Rest the pork for 2-3 minutes before serving with the barbecue chippie potatoes.

Cooks Tips

- I used an off-the-shelf savoury apricot sauce. - I like vermouth with pork, but white wine or orange juice are other possible options. For the kids: - Omit the stuffing, brush with the glaze and serve the pork with extra apricot sauce. - Take the hot potatoes off the barbecue before adding the mustard seeds and tossing in the dressing. Variation: - Add 1 tablespoon of chopped fresh herbs, such as chives, tarragon, oregano or sage to the stuffing. Halve the amount of herbs if using dried.