Mincemeat-Stuffed Pork Chops

Recipe by Sydney Mike

For those who like their mincemeat in something other than a dessert, here's an alternative dish! Preparation time does not include the 8 hours it takes to marinade the chops.

Top Review by puppitypup

LOVED IT! The marinade is an unusual combination of flavors that's really good, and the mincemeat filling is wonderful. I used 3/4" thick boneless porkchops and very carefully cut the pocket. After closing with toothpicks, they barbequed up perfectly. Thanks Mike!

Ingredients Nutrition

  • 4 pork loin chops, cut 1 1/2-inch thick
  • 1 (6 ounce) can orange juice concentrate, thawed
  • 14 cup water
  • 2 tablespoons vinegar
  • 1 tablespoon vegetable oil
  • 2 bay leaves
  • 12 teaspoon allspice
  • 14 teaspoon onion powder
  • 12 cup mincemeat
  • 12 cup apple, finely chopped
  • 14 cup onion, finely chopped


  1. Cut lengthwise slit in side of each chop, being careful not to cut through the top, bottom or sides.
  2. Arrange chops in shallow baking dish.
  3. In saucepan, combine orange juice concentrate, water, vinegar, vegetable oil, bay leaves, allspice & onion powder. Over high heat, bring to boil, stirring constantly.
  4. Reduce heat & simmer 1 minute, then pour over chops.
  5. Refrigerate 8 hours or overnight, turning once.
  6. Combine mincemeat, apples & onion.
  7. Remove chops from marinade, reserving the marinade.
  8. Heat gass grill.
  9. Press 1/4 cup mincemeat mixture into each pork chop & secure edges with wooden picks.
  10. Cook chops on low setting with cover down for 45 minutes, or until done, turning once.
  11. Baste occasionally with reserved marinade.

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