- 2 ounces pancetta or guanciale (cured pig cheek)
- 2 larges leeks, cut into 1/4-inch rounds and cleansed thoroughly
- 3 garlic cloves , minced
- 3 tbsps chopped frshe sage
- 1 salt to taste
- 1 pepper freshly ground to taste
- 4 pork chops , 1-inch thick (bone-in or bonless)
- 2 tbsps Olive oil
- 2 tbsps chopped fresh ginger
1. Prepare a hot charcoal fire or preheat a gas grill on high, or preheat the broiler. Lightly oil the grill rack or broiler pan.
2. Cut the pancetta into ¼-inch dice. In a medium skillet, over medium heat, cook for four minutes or until the fat is rendered and the pancetta is browned. Add the leeks and garlic and cook until very soft. Add the leeks and garlic and cook until very soft. Add the sage and season with salt and pepper to taste.
3. Cut a slit in the middle of each pork chop, creating a pocket. Fill each pocket with one-fourth of the leek filling.
4. In a small bowl, combine the olive oil, ginger and salt and pepper to taste. Brush the mixture on the pork chops.
5. Place the chops on the grill rack or broiler pan, 4 inches from the heat source, and grill for 14 minutes, turning once, or until the juices run clear and a thermometer inserted in the meat reaches 145°F.
Serves: 4
Source: Simply Organic, A Cookbook for Sustainable, Seasonable and Local Ingredients. Chronicle Books.
