quick

pancetta-stuffed pork chops

►make ahead up to 24 hours

Prep: 25 minutes Marinate: 4 to 24 hours Grill: 25 minutes Stand: 5 minutes Makes: 4 servings

  • 4 bone-in pork loin chops or rib chops, cut 1¼ inches thick
  • ½ cup olive oil
  • 3 tablespoons finely shredded lemon peel
  • 2 tablespoons finely snipped fresh rosemary
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly black pepper
  • 1 cup chopped onion (1 large)
  • 2 ounces pancetta, finely chopped
  • ½ cup soft bread crumbs
  • 2 teaspoons finely snipped fresh rosemary
  • 1 teaspoon snipped fresh oregano
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • Small fresh oregano leaves (optional)

1. Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to bone. Place chops in a resealable plastic bag set in an extra-large bowl. For marinade, in a small bowl combine oil, lemon peel, 2 tablespoons rosemary, 4 cloves garlic, salt, and pepper. Pour marinade over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.

2. For stuffing, in a large skillet cook and stir onion and pancetta over medium-high heat for 6 to 8 minutes or until pancetta is browned and crisp. Remove from heat. Stir in bread crumbs, 2 teaspoons rosemary, snipped oregano, and 2 cloves garlic. Stir in lemon juice.

3. Drain chops, discarding marinade. Spoon stuffing into pockets in chops; press tops of chops lightly to secure stuffing.

4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over drip pan. Cover and grill for 25 to 30 minutes or until chops are slightly pink in center and juices run clear (145°F.) (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.)

5. Let chops stand for 5 minutes before serving. If desired, garnish with oregano leaves.

Per serving: 621 cal., 47 g fat (10 g sat. fat), 127 mg chol., 677 mg sodium, 10 g carb., 2 g fiber, 39 g pro.

Tip

Buy meat in bulk when it’s on sale, then freeze until ready to use. Although it is safe to thaw, prepare in a recipe, and freeze again—meat loses quality in both flavor and texture after being refrozen.