Post by Deleted on May 25, 2015 4:55:47 GMT
STUFFED GRILLED PORK CHOPS
4 extra thick rib pork chops, about 1 to 1 1/4 inches thick, to serve four
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine
1 tablespoon melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 teaspoon salt
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.
4 extra thick rib pork chops, about 1 to 1 1/4 inches thick, to serve four
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine
1 tablespoon melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 teaspoon salt
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.