The past aside, I’ve reinvented the stuffed pork chopped for all you carnivores out there which is slightly decadent, flavorful, and not at all dry. Even more, it is easy to prepare and very satisfying, using minimal ingredients. Here is what I did.
4 thick cut pork loin chops, bone in
5 strips bacon
1 tsp. olive oil
4 tbsp. shredded sharp cheddar cheese
4 tbsp. dried bread crumbs, seasoned
1 tsp dried oregano
Tooth picks
Dash salt and pepper
Chop the bacon into small pieces and render in a skillet, drain on a paper towel, pouring off most of the fat but reserving about a teaspoon. While the bacon is cooling cut a pocket into the sides of the chops all the way to the bone and work with fingers to deepen. Into this pocket stuff a tablespoon of the bread crumbs, cheese and bacon into each chop. Seal with toothpicks and season with salt, pepper and oregano on both sides.
Reheat the pan in which the bacon was rendered over medium heat and add a teaspoon of olive oil to the reserved fat. Place the chops into the pan (you may have to do this two at a time) and brown each side of the chops about four minutes. While browning the chops preheat the oven to 350 degrees.
Place browned chops on a foiled lined baking pan and finish in the oven about 15 minutes, or until the chops have reached an internal temperature of 145 degrees. Once the chops are at the correct temperature pull them out and let rest for a minimum of three minutes.
You may serve these with a variety of side dishes, including a refreshing salad, mixed steamed vegetables, and of course apple sauce! If you want to reduce fat and calories in this dish you can substitute finely diced green apples and dried cranberries for the bread crumbs and turkey bacon may be used. Either way the chops will be moist and favorable.
Prep and cook time: About an hour
