Today we pull out all the stops on a popular lean cut of pork! Slice the edges of thick cut pork chops to form pocket, then stuff each with grated Asiago mixed with 1 tsp. Reddy Rub. Wrap each chop with two strips of bacon. Grill 3-4 minutes per side, rotating 90º once per side, using hickory chips for smoke flavor. Slice French bread and toast over grill. Make a dip for bread by mixing olive oil, salt, black pepper, chopped fresh basil, and grated Romano. Serve with a tossed sala (ours included fresh roasted sweet peppers prepared earlier on the grill). Enjoy with your favorite Cabernet Sauvignon!