Ingredients

• 4 thick boneless loin pork chops (each 3/4 to 1 inch thick; about 8 ounces each)
• 8 fresh basil leaves
• 2 ounces thinly sliced pepperoni
• 2 ounces thinly sliced smoked ham or prosciutto
• 2 ounces thinly sliced provolone cheese
• Coarse salt and black pepper
• 8 fresh sage leaves
• 2 tablespoons olive oil or walnut oil

Directions

1. Cut a deep pocket in the side of a pork chop, as shown in Preparing the Meat, Steps 1 and 2 on page 132

2. Stuff the chop with 2 basil leaves and a quarter of the pepperoni, smoked ham, and cheese

3. Pin the pocket shut with 2 oiled toothpicks, as shown in Step 4

4. Prepare and stuff the remaining chops the same way

5. Set up the grill for direct grilling (see page 10 for charcoal or page 16 for gas) and preheat to high

6. Meanwhile, season the stuffed chops on both sides with salt and pepper

7. Arrange the chops in a baking dish, placing a sage leaf underneath and another on top of each one

8. Drizzle the oil over the chops, patting it on with your fingertips

9. Let marinate until the grill is ready

10. When ready to cook, brush and oil the grill grate

11. Arrange the pork chops on the hot grate and grill until cooked through (160 degrees F on an instant-read meat thermometer), 4 to 7 minutes per side, rotating the chops 90 degrees after 2 minutes to create an attractive crosshatch of grill marks

12. Transfer the chops to plates or a platter and let rest for 3 minutes, then remove the toothpicks and serve at once

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