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Sage-Stuffed Pork Chops

By David Bowers
Published: August 20, 2010
Photo by John & Tanya Bäck
If you must, you could use 1 tablespoon dried rub sage here instead of fresh leaves, but the color won’t be nearly as bright. Makes 6 servings.

  • 3    cups fresh white bread crumb
  • ½  cup loosely packed fresh sage leave
  • ½  cup loosely packed parsley leaves
  • 2    garlic cloves
  • Salt and pepper
  • ¼  cup olive oil
  • 6    large boneless pork chops, 1-inch thick
➊  Preheat a grill with the burners on medium and with the lid closed for 10 minutes.

➋  Combine the crumbs, sage, parsley, a sprinkle of salt and pepper, and the garlic cloves in the food processor and pulse to finely chop the herbs and garlic. With the machine running, drizzle in the oil slowly until the mixture clumps. (If it seems at all dry, add a teaspoon or two of water until you have a mass that will clump together in your hands.)

➌  Using a sharp paring knife, cut a small slit horizontally in the side of each pork chop, about 1½ inches wide. Without widening the opening, wiggle the knife around to widen the pocket inside the chop. Pack each chop with the stuffing, pushing it in with your fingertips. Rub any excess of the garlicky, oily stuffing around the outside of the chops. (This flavors them and also helps prevent them from sticking to the grill.)

➍  Let the chops sit on a platter to marinate and absorb the flavors for 15 to 30 minutes before cooking.

➎  Grill the chops over direct heat for 5 to 6 minutes on each side, turning once. The internal temperature of the stuffing should be 160 degrees F. You’ll know that the chops are almost done when the stuffing starts to ooze. Serve hot.
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