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Grilled Stuffed Pork Chops with Ophir Wines Grenache

These crowd pleasing grilled pork chops pack a surprise stuffing. Great summer fare paired with Ophir Wines 2004 Grenache (Vista del Oro Vineyard).

  • 4 pork chops, thick-cut, bone-in
  • 4 thin slices prosciutto (Italian dry ham)
  • 4 slices smoked gouda cheese (or pepper jack or other)
  • herb mix, such as Herbes de Provence or Italian
  • cracked black pepper
  • olive oil
  • toothpicks (soaked in water 20 minutes)
  • 1 glass Ophir Wines Grenache (for the cook while he or she is grilling the chops)

Set up your charcoal or gas grill for indirect cooking over medium heat. While the grill is heating, prepare the chops by cutting a two-to-three-inch pocket in each. This is easily done if you lay the chops on a cutting surface and rest your (sharp) boning knife on the surface, then insert the tip of the knife into the meat to start the pocket. Extend the pocket to the bone. With good-sized chops the pocket will be about three inches deep by two to three inches at the opening.

Wrap a slice of prosciutto around a slice of cheese and insert the package into the pocket in each chop. Seal tightly with toothpicks. Brush the chops with olive oil and sprinkle both sides with herb mix and black pepper.

Grill over indirect heat until done; no need to turn the chops during cooking. Time varies according to chop thickness and grill heat.

Mike Abbott

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