two great tastes that taste great together, but look weird before cooking. i learned this from a whole roast pork loin recipe, which instructed me to incise into the fat with a small knife around the outside of the loin, and insert pistachio nutmeat. i liked the flavors so much i changed the technique a little for pork chops, which i enjoy more often. i cut slits into the chop near the ring of fat and then insert the nuts. even on the grill, most of the nutmeat will stay in the porkmeat--as the chops change texture while heating, they swallow the nuts into the flesh. served this with baked squash and a salad. nice flavors for autumn.
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