Pork chops with blue cheese stuffing

INGREDIENTS
4 lean pork loin chops
1 tbsp olive oil
salt and freshly ground black pepper

For the stuffing
1 dessert apple, such as Cox’s, peeled, cored, and finely diced
100g (31⁄2oz) Roquefort cheese or Stilton cheese, crumbled
45g (11⁄2oz) pecans, chopped
2 spring onions, chopped

METHOD
Combine the stuffing ingredients and set aside.
Trim the skin and excess fat from the pork chops. With a small sharp knife, make a horizontal slit through the fat side of each chop, cutting through the meat almost to the bone to make a pocket.
Evenly divide the stuffing between the chops, tucking firmly into the pockets. Secure with wooden cocktail sticks.
Preheat the grill on medium-high. Place the pork chops on a baking sheet, brush with oil, and season with salt and pepper. Grill for 6–8 minutes on each side, depending on thickness, or until golden brown and the juices run clear. Remove the cocktail sticks and serve.