1

In a medium skillet over medium heat, cook the pancetta until crispy, 5 to 10 minutes, stirring occasionally. Add 2 teaspoons of the rosemary and the garlic and cook until the garlic is golden brown, about 1 minute, stirring occasionally. Remove the skillet from the heat and add the lemon juice. Mix well.

2

Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Trim the chops of any excess fat and cut a pocket halfway up the side of each chop all the way to the bone. Spread the pancetta mixture inside the pockets and close them by pressing on the top with the palm of your hand. Lightly brush or spray the chops with oil and season both sides with the pepper and the remaining 1 teaspoon of rosemary. Grill over Direct High heat until cooked to desired doneness, 6 to 8 for medium-rare, turning once [watch for flare-ups]. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.