sage advice

This summertime winner is adapted from my very favorite summertime cookbook, "How to Grill," by Steven Raichlen. If you don't have a copy, and if you like to grill, go pick one up for about $15 on Amazon.com. You won't regret it, and you'll learn a lot.

Grilled, Stuffed Pork Chops with Sage

Serves: 6

Prep time: 15 minutes

Grill time: 14 minutes

You'll need:

• 6 boneless pork chops


• 12 fresh sage leaves


• 4 oz. Prosciutto


• 6 oz. Fontina cheese


• 1/4 c. olive oil


• Salt & Pepper


• toothpicks (soaked in 1 T. olive oil)
  

First, prepare your pork chops by using a paring knife to cut a big, deep pocket in the pork chop. (As big as you can cut without slicing the chop in two). Next prepare your fontina by cutting it into pieces that are about the size of your pinky. Wrap the fontina in a piece of prosciutto, then take the prosciutto-wrapped fontina and stuff it inside the pork chop pocket. To close the chop, secure the open seam with two to three olive-oil-soaked toothpicks (olive oil helps the toothpicks not to burn up on the grill). Next, brush both sides of each chop with a generous amount of olive oil, and season with plenty of salt and pepper. Lastly, press 1 sage leaf onto each side of each chop. The fire from the grill will create a wonderful flavor and aroma in your chop.

To cook: Heat your grill on medium heat for five minutes with the lid on. Place your chop on the grill for 6-7 minutes per side. (If you want gorgeous grill lines, place your meat at a 10 o'clock angle for 3 minutes, then rotate to a 2 o'clock angle for three minutes each side).

The cheese and prosciutto help this chop to be flavored well and not-too-dry. If you think the pork wants a sauce, and think you could get away with something as decadent as sage butter during swimsuit season, by all means, sauce on! (Sage butter: 6 T. butter, melt in a saucepan over low heat until beginning to brown, add 5 sage leaves to butter for 1 minute, stirring constantly, remove from heat as soon as brown color deepens to tan).

Serve with: A crisp sauvignon blanc, a salad of mixed greens and a lemony dressing, and all of your favorite people.