Grilled Pork Chops stuffed with Baby Mushrooms and Sun Dried Tomatoes with Red Wine Sauce

Time: 25 minutes
Effort: Easy
Serves: 2

Ingredients (chops)
2 pork loin chops, at least 1" thick
2 small bunches of baby mushrooms (these are the ones that are long and have tiny tops)
4 sprigs fresh parsley
2 medium sized sun dried tomatoes (oil packed)
1 tbsp olive oil
Salt & pepper to taste
Juice from half a lemon for marinating
4 toothpicks

1/3 cup dry red wine (I always use Portuguese from the Douro region)
1/4 cup beef or chicken stock
1 box of baby mushrooms, loosened
1 tbsp corn starch
Salt a black pepper to taste

Using a sharp paring knife, cut a pocket into each chop - deep enough to stuff the mushrooms and tomato into. (Watch your fingers!) Stuff each pocket with a bunch of mushrooms, a tomato and 2 sprigs of parsley. Push the stuffing well into the pocket with your thumb, and secure each corner with a toothpick. Lay the chops on a baking tray and drizzle  with lemon juice, olive and salt and pepper. Set them aside while you make the sauce.

In a small saucepan, heat up the stock until boiling. Add the mushrooms, salt and pepper. Mix the wine with the cornstarch until it's lump-free. Gently pour the mixture into the stock, stirring constantly, turn the heat to medium and continue to stir until thickened. Remove from heat and cover.

Turn on your BBQ and heat to high. Place chops on grill, lower heat to medium high. Cover and grill for approximately 7 minutes per side or until well done.

Serve with wine sauce and your favorite side dishes. (I served them with baked cauliflower and sauteed peas, carrots and corn).