So tonight I wanted to use up yet more of the pork loin that I picked up last week. I pulled pork chops out of the freezer and let those defrost. I wanted the mushroom gravy to go with them again, but also wanted to kick the chops themselves up a notch. So I decided to stuff them.

STUFFED PORKCHOPS
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Ingredients
  1. 7 pieces of prosciutto salami, chopped small1/2 white onion, chopped small
  2. 1 leek, chopped
  3. 1 tbsp fresh thyme
  4. 1 tbsp fresh oregano, lightly chopped
  5. S&P to taste
  6. Slices of tomato and olive gouda cheese
Instructions
  1. Mix the above into a bowl
  2. Cut a pocket into the porkchop
  3. Take a slice of the cheese and put in the pocket
  4. Take a portion of the stuffing and cram into pocket
  5. Toothpick closed
  6. At this point, I just dusted with my favourite rub and seared off in a pan, placed pocket up in a casserole dish and poured my homemade mushroom gravy over.
  7. Put on the cover, pop into an oven at 350F and bake for 1 hr
Notes
  1. After having unbrined chops and brined, I would definitely do a light brining next time.
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STUFFED PORK CHOPS

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