Grilled Boneless Pork Chops Stuffed with Fontina, Sun-Dried Tomatoes, And Prosciutto

Fit for Company, In a Hurry

SERVES: 4

These pork chops stuffed with an intense sun-dried tomato and prosciutto filling ooze with cheese flavors in each bite. It’s easiest to cut a pocket for the stuffing into boneless chops, but bone-in rib chops also work well. Use chops about 1¼ inches thick; thicker chops will get too thick once stuffed.

INGREDIENTS:

• 4 1¼-inch-thick boneless pork rib chops (6–8 ounces each)
• 4 ⅛-inch-thick slices fontina cheese (I use fontina from Val d’Aosta), about the size of the pork chops
• 4 thin slices prosciutto (I use prosciutto di Parma or domestic prosciutto from La Quercia), about the size of the pork chops
• 8 oil-packed sun-dried tomatoes, drained
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons chopped fresh sage
• 2 tablespoons olive oil

GARLIC-TOMATO OIL:

• ¼ cup extra-virgin olive oil
• 2 garlic cloves, sliced
• 1 oil-packed sun-dried tomato, cut into thin strips

INSTRUCTIONS:

1. To butterfly the chops: Lay each chop on a flat surface and, with the knife parallel to the work surface, cut into the chop midway, ending the cut about ¼ inch from the opposite edge. Open each chop like a book and lay a slice of cheese, a slice of prosciutto, and 2 sun-dried tomatoes on one side. Re-form the chops and seal the edges with toothpicks. (You can stuff the chops a day ahead. Wrap in plastic wrap and refrigerate.)
2. Combine the salt, pepper, and sage in a small bowl. Brush each chop all over with the oil and then sprinkle with the sage mixture. Let the chops stand at room temperature for 1 hour before grilling.
3. Garlic-Tomato Oil: Heat a small saucepan over medium heat. Add the oil, garlic, and sun-dried tomato strips and cook for 1 to 2 minutes, or until the garlic has softened but has not begun to color. Set aside.
4. Set up a charcoal or gas grill for indirect grilling and grill the chops as directed in the recipe for Mustard and Savory-Marinated Pork Chops. When the chops are done, remove them from the grill and brush generously with the Garlic-Tomato Oil. Let rest for 5 minutes.
5. Flip the chops and brush again with the oil right before serving.

ALTERNATIVE CUTS:

• Bone-in loin pork chops
• Bone-in rib chops
• Butterflied tenderloin
• Pounded cutlets (stuffed and formed into rolls or folded over the stuffing).

COOK’S NOTE:

• To vary the filling, use different types of cheese and ham combinations such as Gruyère cheese and Westphalian ham; young Manchego cheese and serrano ham; mozzarella, fresh basil, and sliced Italian green olives; cheddar cheese and piquillo peppers; cheddar cheese and sliced pickled pearl onions; fire-roasted green chiles and Monterey Jack cheese with pickled jalapeños; and so on.

LEFTOVERS:

• For a great sandwich, cut the cold chops crosswise into slices. Slather toasted buns or French rolls with mayonnaise mixed with some chopped sun-dried tomatoes and chopped fresh basil. Assemble and gently heat the sandwich to warm the cheese (this makes a great panini as well).