Preparation:
In a skillet heat 2 tablespoons oil over moderately high heat
until
hot. Add garlic and capers and sauté until beginning to color. Add
scallion, bell peppers, celery, and olives and sauté until
slightly
soft. Add lemon juice and sauté for 1 minute. Sprinkle breadcrumbs
over top and toss well. Add parsley, thyme, salt, and pepper and
toss well. Spread mixture on a baking sheet and fluff with a fork.
Let cool and refrigerate.
Preheat a grill until hot. Put pork chops on cutting board and
slice
a "pocket" through the center of each all the way to the bone.
Brush
inside and out with the remaining 2 tablespoons oil. Grill pork
chops "pocket" side down, spreading the pocket open, until seared.
Grill outer sides of chops, rotating a half turn after several
minutes to create a grill mark pattern.
While chops are grilling, toss stuffing in a skillet over
moderately
low heat until warm.
Preheat the oven to 400°ree;F. Put chops in an baking dish and
fill
each "pocket" with stuffing. Do not overstuff or you will lose the
airy quality. Bake for 10 to 15 minutes, or until done. Serve with
the vinaigrette and cheese.
(Lemon Vinaigrette)
In a jar combine all ingredients and shake well. If refrigerated,
bring to room temperature before serving. |
