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.




  • 7 pieces of prosciutto salami chopped small1/2 white onion, chopped small
  • 1 leek chopped
  • 1 tbsp fresh thyme
  • 1 tbsp fresh oregano lightly chopped
  • S&P to taste
  • Slices of tomato and olive gouda cheese


  • Mix the above into a bowl
  • Cut a pocket into the porkchop
  • Take a slice of the cheese and put in the pocket
  • Take a portion of the stuffing and cram into pocket
  • Toothpick closed
  • 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.
  • Put on the cover, pop into an oven at 350F and bake for 1 hr


After having unbrined chops and brined, I would definitely do a light brining next time.
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