Ingredients:

• 4-6 Center Cut Choice Pork Chops (Bone in)
• 2 slices Bacon per Pork Chop
• 2 Ounces Asiago or Parmasean cheese grated fine
• 1/4 lb. Boars Head Provolone Sliced Thin
• 1/4 lb. Boars Head Spicy Cappacolla Sliced 1/8" or so
• 1/4 lb. Boars Head Pancetta Sliced Thin
• 5 Cloves Fresh Garlic Finely Diced
• 1/2 Cup Fresh Parsley Finely Diced
• 2 Tbsp High Quality Olive Oil
• Salt and Fresh Ground Pepper to Taste

Directions:

• Butterfly the Pork Chops to the bone.
• In a small skillet heat oil then add Garlic and saute until tender
• Turn off pan and add minced Parsley, Asiago,  Salt and Pepper.
• Open pork chops and layer Pancettea, Provolone, Cappacolla, Parsley Garlic Asiago mixture.
• Close pork chop and place on hot grill, BBQ or smoker.
• Lay 2 pieces of bacon on top of each chop
• Turn over saving bacon for the other side.
• Cook until done all the way through. 

Always make sure the chops are fully cooked.  We usually do thick chops (2 " or so) and require about 20 minutes per side on a hot grill.

Enjoy!