Stuffed Pork Rib Chops with Plum Pecan Relish

By lorik

Recipe courtesy of Cuisine at Home Magazine, with modifications

Ingredients

• For the Relish toss:
• 1/4 cup chopped, toasted pecans
• 1 plum, pitted, thinly sliced
• 1 tablespoon minced garlic
• 1 tablespoon seeded, minced jalapeno
• 1 tablespoon honey
• 1 teaspoon red wine vinegar
• salt and pepper to taste
• For the Chops, Wrap:
• 2 small, thick slices aged Swiss Cheese, such as Appenzeller (1 oz each)
• 2 oz prosciutto, thinly sliced
• 2 pork rib chops, frenched (8-12 oz each)

Preparation

Step 1

Sprinkle each side of the pork chops with kosher salt. Place on a plate and cover with plastic wrap. Refrigerate for 45 minutes.

For the relish, toss pecans, plum, garlic, jalapeno, honey and vinegar gently to coat, then season with salt and pepper.

Remove chops from refrigerator and pat dry on both sides with paper towels.

Preheat grill to medium. Brush grill grate with oil.

For the chops, wrap each slice of cheese with prosciutto. Cut a 3 inch wide slit on the side of each chop. Insert a knife blade to, but not through, the other side. Keeping blade parallel to cutting board, carefully sweep back and forth to enlarge the pocket. Insert a piece of cheese into each chop opening. Season chops with pepper only, since they were previously salted.

Grill chops covered until and instant read thermometer inserted near, but not touching the bone registers 140, about 6 minutes per side. Remove from grill, tent with foil and allow to rest 5 minutes before serving with relish.