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1. Slice a pocket into each pork chop almost to the bone.
2. Set the pork chops aside.
3. Combine the first 10 ingredients in a small bowl.
4. Mix well to combine.
5. Add ½ cup of marinade to a large Ziploc bag.
6. Place the pork chops in with the marinade.
7. Seal and place in a bowl.
8. Refrigerate overnight.
9. Save and refrigerate the remaining marinade.
10. Remove the chops from the fridge, drain and throw the bag away.
11. Place one slice of mozzarella cheese on one slice of ham.
12. Roll the two up jelly-roll style.
13. Place one roll into the pocket of each pork chop.
14. Secure with a toothpick.
15. Grill each pork chop over medium heat, covered, for 7 minutes, or until a thermometer inserted into the thickest part reads 16 degrees Celsius.
16. Baste occasionally with the reserved, refrigerated marinade.
17. Remove the toothpicks before serving.
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