- double-thick pork loin chop
- 6 whole garlic cloves (to taste), peeled
- olive oil
- fresh parsley
- kosher salt
- In a small pot, submerge garlic cloves in olive oil and cook uncovered over low heat until garlic softens and browns.
- Butterfly the loin chop, cutting from the fat side (leave the two halves connected).
- When the garlic is cooked, remove from the pan and drain. Retain the oil.
- Rub cooked garlic vigorously into the cut face of the chop, crushing the cloves.
- Salt generously and then place an even coat of fresh parsley leaves over the rubbed face of chop.
- Beginning on the outside, roll the chop, folding the rubbed side in. Tie with butcher’s twine.
- On the hot spot of the grill, sear the outside of the porchetta, rolling it until it is evenly crusted. (Don’t panic if the color changes or a crust forms—it all tastes amazing.)
- Move the chop to a cooler spot on the grill, or elevate the grate, and continue to cook to 145 ̊F internal temperature (check with a meat thermometer).
- Remove from heat and let the meat rest for several minutes.
Slice and serve with a light coat of the garlic cooking oil and fresh ground pepper.