With the festive season just round the corner, today's episode is a legendary barbecue. Thick cut pork loin chops, butterflied and stuffed with fresh herb and feta is an absolute winner.

Ingredients (For 4 Barbecue Stuffed Pork Loin Chops)

4 x 450g Thick cut pork loin chops
100g Feta cheese
10ml Chopped fresh oregano
10ml Chopped fresh sage
10ml Chopped fresh rosemary
10ml Chopped fresh thyme
25ml Chopped fresh basil
10ml Chopped fresh garlic
45ml Olive oil

Step 1: Prepare the Stuffing

To make the stuffing, place the fresh chopped herbs, garlic, feta and olive oil in a bowl and mash it to a paste.

Step 2: Preparing the Pork Loin Chops

Have your butcher cut the pork chops 30mm thick, or 1 and a quarter inch.
Use a sharp paring knife to cut the rind away from the chop.
Run the knife between the rib bone and the meat and remove the bone.

Step 3: Butterfly and Stuff the Chops

Stand the pork on the fatty edge and slice down the center along the length to butterfly the meat.
Stop slicing when you reach the fatty strip.
Flap the butterflied meat open and stuff a quarter of the filling into the chop.
Continue until all of the chops are processed.

Step 4: Prepare for the Barbecue

Place the rinds on a platter and salt both sides of the rinds liberally with salt.
Place the stuffed chops on a platter and brush both them with melted butter, followed by a liberal grinding of salt and pepper.
Turn them over and repeat this process.

Step 5: Off to the Barbecue

Heat a ribbed skillet on your barbecue over high heat.
In this case I have the skillet over 2 burners, running on full flame.
Place the salted rinds on the skillet and close the lid.
Allow these to grill for 6 minutes with the rind side facing down.
Open the grill, flip the rinds over and add the pork chops to the skillet.
Close the barbecue and allow these to grill for a further 5 minutes.
Open the grill and turn the pork chops.
Close the barbecue again and allow this to grill for a further 5 minutes.
After this time, remove the chops from the grill and move the pork rind to the hottest part of the skillet skin side down.
Press them down onto the skillet until they are well blistered and crisp.