Pancetta-Stuffed Pork Chops alla Fiorentina

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If the word "Fiorentina" makes you think of spinach, you are right. "Florentine" or "Fiorentina" often describe dishes that contain spinach. Here, however, "Fiorentina" refers to the famous grilling style of Florence, Italy. Still stuck on spinach? A fresh spinach and berry salad would be superlative with these chops.

Pancetta-Stuffed Pork Chops alla Fiorentina
Photo: Jacob Fox
Prep Time:
25 mins
Chill Time:
4 hrs
Grill Time:
25 mins
Stand Time:
5 mins
Total Time:
4 hrs 55 mins
Servings:
4

Ingredients

  • 4 bone-in pork loin chops or pork rib chops, cut 1-1/4 inches thick

  • ½ cup olive oil

  • 3 tablespoon finely shredded lemon peel

  • 2 tablespoon finely snipped fresh rosemary

  • 4 cloves garlic, minced

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 2 ounce pancetta, finely chopped

  • 1 cup chopped onion (1 large)

  • ½ cup soft bread crumbs

  • 2 teaspoon finely snipped fresh rosemary

  • 1 teaspoon snipped fresh oregano

  • 2 cloves garlic, minced

  • 1 tablespoon lemon juice

  • Small fresh oregano leaves (optional)

Directions

  1. Trim fat from meat. Make a pocket in each chop by cutting horizontally from fat side almost to the bone. Place pork chops in a 2-gallon heavy resealable plastic bag set in an extra-large bowl; set aside. In a small bowl combine oil, lemon peel, the 2 tablespoons rosemary, the four cloves garlic, the salt, and pepper; pour over pork. Seal bag. Chill for at least 4 hours or up to 6 hours, turning bag occasionally.

  2. In a large skillet cook and stir pancetta and onion over medium-high heat for 6 to 8 minutes or until pancetta is brown and crispy. Stir in bread crumbs, the 2 teaspoons rosemary, the snipped oregano, and the two cloves garlic. Stir in the lemon juice.

  3. Remove chops from marinade; discard marinade. Spoon 1/4 of the pancetta mixture into the pocket in each chop; press top of chop lightly with fingers to secure filling. Allow chops to stand at room temperature while preheating grill.

  4. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over drip pan. Cover and grill for 25 to 30 minutes or until chops are slightly pink in center and juices run clear (145°F.) (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place chops in a roasting pan on a rack over burner that is turned off. Cover and grill as directed.) Let chops stand for 5 minutes before serving. If desired, garnish with oregano leaves.

Tips

Give the chops deep pockets with narrow entries by using a thin-blade knife. The smaller the openings, the less likely any of the delicious stuffing will fall out on the grill.

Nutrition Facts (per serving)

621 Calories
47g Fat
10g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 621
% Daily Value *
Total Fat 47g 60%
Saturated Fat 10g 50%
Cholesterol 127mg 42%
Sodium 677mg 29%
Total Carbohydrate 10g 4%
Total Sugars 2g
Protein 39g
Vitamin C 11.8mg 59%
Calcium 70.7mg 5%
Iron 1.8mg 10%
Potassium 691mg 15%
Folate, total 16.1mcg
Vitamin B-12 0.9mcg
Vitamin B-6 1.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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