Prep time: 15 minutes | Cook time: 18 minutes | Serves: 4

Ingredients : 

Paste
¼ cup olive oil
2 tablespoons chopped rosemary leaves
2 tablespoons oregano leaves
1 tablespoon thyme leaves
1 tablespoon grated lemon zest
2garlic cloves, peeled
1 teaspoon salt
½ teaspoon crushed red pepper flakes
4 double bone-in pork loin chops, 2 inches thick
4 thin slices provolone cheese
4 thin slices prosciutto

Directions : 

1. In a suitable food processor or a blender mix the paste ingredients and puree until the prepared mixture forms a thick paste.
2. Set the pork chops on a work surface. Using a sharp knife, make a slit in the side of the meat opposite the bone. Cut this slit into a pocket by cutting to the left and right, slowly creating an opening that extends throughout the chop to within ½ inch of the bone.
3. Stuff each chop with one slice of the cheese and one slice of the prosciutto, folding them in half. Spread the paste the chops and marinate at room temperature for 20 to 30 minutes.
4. Prepare the Traeger grill for direct cooking over 350 degrees F/ 175 degrees C.
5. Grill the prepared chops for 16 to 18 minutes with the hood closed until they are still pink in the center, turning occasionally.
6. Remove the chops from the hot grill and let rest for 5 minutes.
7. Serve warm.
Per Serving: Calories 319; Total fat 15.6g; Sodium 99mg; Total Carbs 4.8g; Fiber 0.7g; Sugars 2.9g; Protein 38.5g