French Grilled Pork Chops

Chef Michael Turner from Azalea Grill shares his take on summer grilling.



4 -- 10oz French-cut pork chops

1 cup chopped leeks

1/4 cup fresh sage

2oz prosciutto ham

salt and pepper

olive oil

1 T butter

1/2 cup heavy cream

1 T Dijon mustard

4 t capers

4 sprigs fresh sage 

Make a small cut into each pork chop to form a "pocket." Heat butter in a medium-size pan and sauté the leeks, sage, and prosciutto. Insert the mixture into the fold of each chop, brush with olive oil, and sprinkle with salt and pepper. Grill over medium heat, (approximately 10 minutes on each side). While the chops are grilling, heat the heavy cream in a small saucepan and simmer to reduce by half. Add Dijon mustard and whisk vigorously until combined. Top the pork chops with the Dijon cream, and garnish with capers and sage. Makes 4 servings.   

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