Ingredients

4 extra-thick rib pork chops, about 1″ to 1 1/4″ thick, to serve four
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine
1 Tbsp. melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 tsp. salt

Directions

Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife.

Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed.

Grill the chops over medium-high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.