4 extra-thick rib pork chops, about 1" to 1 1/4" thick
3/4 cup dry breadcrumbs
small pinch dry rosemary crumbled fine
small pinch dry marjoram crumbled fine
1 Tbsp. melted butter
1/2 cup sweet onion minced
2 small clove garlic minced
1/4 tsp. salt
Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife.
Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed.
Grill the chops over medium-high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.
Spareribs, loin back ribs, pork butt, picnic, ham, loin roasts, sausage making, bacon, cures etc... anything pork
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- Pit Master
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