Grilled Olive Stuffed Pork Chops

Provided by California Olive Committee

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At a Glance:



1 (4.25 oz) can Lindsay® Ripe Pitted Olives
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
2 clove garlic, minced
1 teaspoon chopped rosemary
4 (6 oz.) boneless pork loin chops, slit open horizontally to create a pocket
salt and black pepper to taste


Combine olives, olive oil, vinegar, mustard, garlic and rosemary in a mixing bowl. Stuff approximately 1/4 cup of olive mixture into the pocket in each pork chop. Rub any remaining mixture onto the outside of each pork chop. Transfer chops to a clean plate, cover, refrigerate and marinate for at least 30 minutes. Remove from refrigeration and allow to stand at room temperature for 5-10 minutes while preheating grill. Grill over medium high heat for 4-5 minutes on each side until cooked through. 

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In This Recipe:

  • Medium Pitted Olives
    Medium Pitted Olives
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  • Pitted California Ripe Olives
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