Friday, May 30, 2008

Stuff It

Firing up the grill behind the Tool Shed is almost a nightly affair this time of year. Early this week I was in the mood for pork chops but wanted to kick 'em up a notch. Give this a shot and let me know what you think.

Tool Shed Stuffed Chops

4 - Thick (1 1/2" - 1 3/4") bone-in or boneless Center Cut Pork Chops
1 - Log Goat Cheese (use herbed variety if you please)
4 - Slices Thin shaved Ham
Olive Oil

With a sharp paring knife, cut a slit in the leading edge of the chop. Keep working the knife in to make a pocket large enough for your stuffing. Cut 1/4" slices of the goat cheese and lay across each piece of ham. Roll up the ham with cheese stuffed inside and neatly tuck into your chop pocket. Secure the open sides with toothpicks, season and grill away. Throw your favorite veggies on while the chops rest after cooking and you're ready for Eat Time.

Our friend Matty G over at Golf Digest has posted an update on the Chambers Bay tree status. Check it out.

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