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Author Notes: I make these pork chops when my herb garden is overflowing in the summer. I love to experiment with different herb combinations - they're all good. (A word of warning though - if you use lovage - be sparing. A few leaves impart a lot of flavor.) The pepperoni is amazing at binding them together and keeping the chops moist. Instead of pepperoni you could also use chorizo, or another type of spicy sausage. These stuffed chops are easy to make ahead and then throw on the grill when guests arrive - and they look like you really fussed (even though they come together in minutes) - perfect for summer gatherings. - Kitchen Frau
- 4 thick-cut pork loin chops (about 1 1/2" thick)
- 1 cup loosely packed fresh herbs, at least 2 or 3 kinds (mix of chives, thyme, tarragon, basil, sage leaves, dill, etc.)
- 2 ounces extra lean turkey pepperoni (2 6-in. pieces) or other spicy sausage
- This recipe was entered in the contest for Your Best Barbecue