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In a medium bowl, stir together goat cheese, dried fruit, oregano, rosemary, garlic, crushed red pepper, 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone (or the opposite side). Spoon one-fourth of the stuffing into each pocket. Secure the openings with wooden toothpicks. Sprinkle chops with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Arrange medium-hot coals around a drip pan in a charcoal grill. Test for medium heat above the pan. Place chops on the grill rack over the pan. Cover and grill for 35 to 40 minutes (30 to 35 minutes for boneless chops) or until chops are slightly pink in center (160°F), turning once and brushing frequently with barbecue sauce during the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chops on grill rack over the burner that is turned off. Grill as directed.) Remove toothpicks before serving.