The trick is to smoke the meat and not make the meat smoke
PORK CHOP CALZONES
Date:Januarry 04, 2010 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Grilled Pork Chop Calzones
It was in the mid 20’s and starting to snow but the gas grill was nice & hot & these chops are a quick cook
You start with 3/4 to 1 inch thick boneless loin chops & add basil, prosciutto, pepperonis & provolone cheese
The chops have just been slit. The idea is to create a pocket that is open on one side & closed on three sides.
The pocket is sealed with toothpicks. The chops are seasoned with salt & pepper & sage leaves & drizzled with EVOO
The chops are direct grilled on high heat. Due to the cold air temps I used a remote read thermometers to assure 160 degrees
The chops were rested for 3 minutes
The chops were served with with herbed potatoes & green beans
The chops were short on time to make & long on flavor
The fillings both flavored the pork & helped keep the meat moist
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
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.
Primal Grill Website: Here is the recipe link from the Primal Grill web site: