Grilled Olive Stuffed Pork Chops


  • 1 (4.25 oz) can California Black Ripe Olives
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves 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


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