Ingredients
- 4 thick boneless loin pork chops (each 3/4 to 1 inch thick; about 8 ounces each)
- 8 fresh basil leaves
- 2 ounces thinly sliced pepperoni
- 2 ounces thinly sliced smoked ham or prosciutto
- 2 ounces thinly sliced provolone cheese
- Coarse salt and black pepper
- 8 fresh sage leaves
- 2 tablespoons olive oil or walnut oil
Directions
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Cut a deep pocket in the side of a pork chop, as shown in Preparing the Meat, Steps 1 and 2 on page 132
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Stuff the chop with 2 basil leaves and a quarter of the pepperoni, smoked ham, and cheese
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Pin the pocket shut with 2 oiled toothpicks, as shown in Step 4
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Prepare and stuff the remaining chops the same way
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Set up the grill for direct grilling (see page 10 for charcoal or page 16 for gas) and preheat to high
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Meanwhile, season the stuffed chops on both sides with salt and pepper
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Arrange the chops in a baking dish, placing a sage leaf underneath and another on top of each one
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Drizzle the oil over the chops, patting it on with your fingertips
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Let marinate until the grill is ready
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When ready to cook, brush and oil the grill grate
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Arrange the pork chops on the hot grate and grill until cooked through (160 degrees F on an instant-read meat thermometer), 4 to 7 minutes per side, rotating the chops 90 degrees after 2 minutes to create an attractive crosshatch of grill marks
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Transfer the chops to plates or a platter and let rest for 3 minutes, then remove the toothpicks and serve at once