This unique dish uses juicy NY pork chops instead of bread to create a flavorful and hardy sandwich.
4 butterflied Chairman’s Reserve® NY Pork chops
8 slices of smoked Gruyere cheese
16 thinly sliced pepperonis
8 leaves of fresh basil
2 tablespoons of Dijon mustard
2 tablespoons of HeyGrillHey Fiesta Seasoning
- Place the cheese, pepperoni and basil inside the pork chop.
- Close the chop and coat well with mustard.
- Dust the chop with the seasoning and place the chops on indirect heat at 400°F.
- When the chop hits an internal temp of 140°F, sear each side for 45 seconds. Let them rest for 10 minutes before serving.
Recipe courtesy of Gabe Weiss.