Sage Cheese Stuffed Pork Chops With Sage Vinaigrette
- 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
- 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.
pork chops, cheese, extra virgin olive oil, fresh sage, salt, vinaigrette, clove garlic, fresh sage, white balsamic vinegar, extra virgin olive oil, salt
Taken from www.epicurious.com/recipes/member/views/sage-cheese-stuffed-pork-chops-with-sage-vinaigrette-50084341 (may not work)