Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 213 :: AT THE GAME
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Source: How to Grill, pg. 134
Method: Direct Grilling
Category: Meat
4 thick boneless loin pork chops (each 3/4 to 1 inch thick)
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

Cut a deep pocket in the side of a pork chop. Stuff 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.

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

Season the stuffed chops on both sides with salt and pepper. Arrange 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.

When ready to cook, brush and oil the grill grate. Arrange the pork chops on the hot grate and grill until cooked through (160 degrees 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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