Method
- Using a sharp, pointed knife, cut a pocket in each pork escalope. Season the inside of the pocket with salt and pepper to taste.
- Put 1 ham slice into each pocket, folding if necessary. Cut the cheese into 4 thin slices and 1 slice into each pocket.
- Pull the fresh marjoram leaves off the stems and divide about two-thirds of them between the pockets.
- Secure the pockets with cocktail sticks. Grill on the barbeque for 8-10 minutes on each side. Meanwhile, chop the remaining fresh marjoram and mix with the oil. Brush the escalopes with the oil from time to time. Serve with green salad or a redcurrant chutney.
