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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.

Source: Better Homes and Gardens

Gallery

Credit: Jacob Fox

Recipe Summary test

prep:
25 mins
chill:
4 hrs
grill:
25 mins
stand:
5 mins
total:
4 hrs 55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

621 calories; fat 47g; cholesterol 127mg; saturated fat 10g; carbohydrates 10g; mono fat 26g; poly fat 5g; insoluble fiber 2g; sugars 2g; protein 39g; vitamin a 48.6IU; vitamin c 11.8mg; thiamin 0.9mg; riboflavin 0.4mg; niacin equivalents 11.5mg; vitamin b6 1.3mg; folate 16.1mcg; vitamin b12 0.9mcg; sodium 677mg; potassium 691mg; calcium 70.7mg; iron 1.8mg.
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