4 boneless pork chops, about 1 inch thick
4 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon coarse ground black pepper
1 tablespoon chopped thyme
4 tablespoons feta cheese, crumbled
4 tablespoons sliced Kalamata olives
12 toothpicks
Instructions: Prepare gas or charcoal grill for indirect cooking set at medium-high heat, about 350 degrees.
Butterfly the pork chops by slicing through the middle of the chops, being careful not to cut all the way through. The goal is to create a pocket for the rest of the ingredients.
Rub the pork chops with 2 tablespoons of olive oil, then season with salt, pepper and thyme.
Fold the butterflied chops to create a pocket, then fill each with 1 tablespoon of crumbled feta and Kalamata olives and 1½ teaspoons olive oil. Secure each tightly with three toothpicks, creating a breathable seal.
Place pork chops on the cool zone of the grill, with the sealed portion facing up, and cook for about 15 minutes with the lid closed. Remove lid and check internal temperature; when it reads 140-145 degrees, remove from grill and allow chops to rest about 5 minutes.
Makes 4 servings
Chuck Blount, San Antonio Express-News
The Link LonkDecember 28, 2020 at 08:00PM
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Recipe: Grilled Greek Style Pork Chops - San Antonio Express-News
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