Steven Raichlen's Barbecue! Bible


Grilled Pork Chop “Calzones”

Recipe from Steven Raichlen’s How to Grill


  • Yield: Serves 4
  • Equipment: 8 wooden toothpicks, oiled with 1 teaspoon vegetable oil, for skewering the meat
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  • 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 or walnut oil

Step 1: Place the chop on a cutting board, rounded side facing out. Holding a sharp, slender knife parallel to the board and holding the chop flat with your free hand, insert the knife in the side and cut a deep pocket. Stuff the chop with 2 basil leaves and a quarter of the pepperoni, smoked ham, and cheese. Pin the pocket shut with 2 oiled toothpicks. Prepare and stuff the remaining chops the same way.

Step 2: Set up the grill for direct grilling and preheat to high.

Step 3: Meanwhile, season the stuffed chops on both sides with salt and pepper. Arrange the chops in a baking dish, placing a sage leaf underneath and another on top of each one. Drizzle the oil over the chops, patting it on with your fingertips. Let marinate until the grill is ready.

Step 4: When ready to cook, brush and oil the grill grate. Arrange the pork chops on the hot grate and grill until cooked through (160°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. Transfer the chops to plates or a platter and let rest for 3 minutes, then remove the toothpicks and serve at once.

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Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it’s destined to be in the kitchens and backyards of both professionals and home cooks. Every […]

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