· 4 Bone-in Pork Chops (2 in. thick)
· 4 Thin Slices Bacon (or prosciutto)
· 4 Thin Slices Provolone Cheese (or preferred cheese)
· Olive Oil
· Rosemary Leaves, chopped
· Oregano Leaves
· Thyme Leaves
· Lemon Zest, grated
· Kosher (or Sea) Salt
1 In food processor, blender, or by hand, combine the paste ingredients until it forms a thick paste using:
a. 1/4 C Olive Oil
b. 2 T Rosemary Leaves, chopped
c. 2 T Oregano Leaves
d. 1 T Thyme Leaves
e. 1 T Lemon Zest, grated
f. 1 t Kosher (or Sea) Salt
2 Prepare Guru grill for direct cooking (no plate setter) at 350°.
3 Using a sharp knife, make a slit in the side of each chop opposite the bone. Enlarge the slit to create an opening that extends through the chop to within 1/2 inch of the bone. Stuff each chop with one slice of cheese and one slice of bacon or prosciutto, folding them in half, if necessary, so they fit. Spread the paste all over chops and marinate at room temperature for 30 min.
4 Place chops on Guru grill rack and grill for 30 minutes, turning occasionally. Remove from grill and let rest for 5 minutes.