PANCETTA & LEEK-STUFFED PORK CHOPS

This is from “Simply Organic”. Again, I am not the grill master (or even an apprentice) so I can only report from afar. I believe James followed this recipe, and he actually cooked them two ways – one, recommended by Candy the butcher – wrap chop in foil and cook 10 minutes on each side, then remove foil and brown 5 minutes each side. James did as the recipe suggests, 14 minutes a side approximately, but because he did his smoky magic, his way was way better, I think.

2 oz. pancetta, chopped
2 large leeks, white and light green parts, sliced thin
3 garlic cloves, minced
1 tablespoon chopped fresh sage
salt and pepper
4 thick pork chops (bone-in or –less)
2 tablespoons olive oil
2 tablespoons chopped fresh ginger

Prepare a hot charcoal fire.

Cook pancetta over medium heat until browned. Add the leeks and cook until very soft. Add garlic, sage, sprinkles of salt and pepper and cook another minute.

Cut a slit in the side of each chop, creating a pocket. Fill each with ¼ of the filling.

In a small bowl, combine oil, ginger and more salt and pepper to taste. Brush this mixture on the chops.

Grill about 14 minutes a side, until juices run clear and a meat thermometer inserted in the center reads 145 degrees F.