Stuffed Grilled Pork
Chops
4
extra-thick rib pork chops, about 1" to 1 1/4"
thick, to serve four
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine |
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1
Tbsp. melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 tsp. salt |
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 Make
pockets in the chops by slitting from the edge of the eye to
the bone with a sharp knife. Combine the breadcrumbs,
butter, garlic, onion, rosemary, marjoram and salt, and
stuff the mixture into the pockets. Use a small skewer if
necessary to hold the edges closed. Grill the chops over
medium-high heat for 8 to 10 minutes per side, turning
several times, until the fat is crisp and the meat nicely
browned. |
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