Ingredients
4 bone-in pork chops, about 1/2 inch thick
4 ounces Sage cheese, sliced
Extra virgin olive oil
2 teaspoons fresh sage, chopped
Salt and freshly ground black pepper
Vinaigrette:
1 clove garlic, minced
3 teaspoons fresh sage, chopped
2 tablespoons white balsamic vinegar
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Preparation
Using a boning knife, slit a pocket in each pork chop going from the outside to the bone. Stuff each with cheese slices. Secure with a wooden skewer that has been soaked in water for 30 minutes. Rub chops with oil, sage, salt and pepper. Cover and refrigerate for 3-4 hours. For the vinaigrette, combine all ingredients in a small bowl with cover. Shake until combined. Grill chops to desired doneness basting with some of the vinaigrette. Serve with remainder of vinaigrette. Serves 4.
