Garlic and Pancetta Stuffed Pork Chops
Ingredients:
- 4 pork loin chops, about 1 1/4 thick
- 4 ounces pancetta, diced
- 1 tablespoon lemon juice
- 3 teaspoons fresh rosemary, minced
- 2 cloves garlic, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- extra virgin olive oil
Preparation:
Cook pancetta in a medium skillet for 5 to 10 minutes. Once
crispy, add in 2 teaspoons rosemary, oregano, and garlic. Cook for an
additional minute. Remove from heat and add in lemon juice.
Trim fat and create a pocket by cutting the side of each chop. Spoon in
pancetta mixture and press down lightly on chops to secure filling. Brush chops
with olive oil and season with pepper and remaining rosemary. Preheat grill. Place chops on a lightly oiled grill grate and cook over indirect medium high heat for 35-40 minutes. Turn chops once. Remove from grill and serve.
