For simpler porchetta, start with a pork chop

07/15/2013 | New York Times (tiered subscription model), The

Making traditional porchetta requires using an entire pig, de-boning it and cleaning out the innards before spit-roasting it overnight -- but a small-scale method can yield similar results in much less time. To mimic the crispy, herb-infused meat, chefs can stuff thick pork chops with the herb paste and sear them in a skillet before placing in the oven to finish cooking.

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