From Memphis Magazine (courtesy Chef Michael Turner from Azalea Grill)
Note that this recipe calls for 4 pork chops, so adjust the ingredients accordingly. If heavy cream is too much for you, substitute yogurt or sour cream for a lighter, tangier flavor.
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.
