The trick is to smoke the meat and not make the meat smoke

PORK CHOP CALZONES

  Date: Januarry 04, 2010
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This recipe from the second season of Stephen Raichlen’s Primal Grill TV show. The episode was on tailgating and this recipe turns out a quick to prepare pork chop with lots of great flavor. A boneless pork chop is cut with a knife to create a pocket. Into the pocket goes some basil, prosciutto, pepperoni and provolone cheese. While the grill is heating the chop is sealed with a couple toothpicks soaked in olive oil and then seasoned with salt & pepper and marinaded in olive oil. The chops are direct grilled using high heat and taken to 160 degrees. It was only 14 degrees out when I made these so I used my remote red thermometers to insure I reached 160. These chops were very very tasty and it is hard to believe how quick they were to make. They are so good you won’t want to wait for a tailgating party to make them.
Recipe Source:
Primal Grill Website:
Here is the recipe link from the Primal Grill web site:

GRILLED PORK CHOP CALZONES
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
  • Maverick ET-72 Remote Read Thermometer