Stuffed Pork Loin Chop

Inspired by my trip to the Farmers Market this week, I decided to make dinner for my folks Sunday evening.  Along with the greens that I posted in the previous entry, I also served Kohlrabi sautéed in garlic and olive oil and a tomato and mozzarrela salad with garlic oil, balsamic and saffron salt.  Stuffed chops are super easy, and can be assembled ahead of time to keep kitchen mess at a minimum.  This recipe requires brining the pork which is listed in a previous entry.

http://kevsculinarycreations.blogspot.com/2013/07/to-brine-or-not-to-brine.html

Stuffed Pork Loin Chop:

1.  Brine the pork as listed above.
2.  Make a mixture of diced ham and shredded cheese.  Use whatever cheese you like...no rules here.

3.  Make a pouch in the chop.  This is done by using a paring knife to carefully cut a cavity in the chop.  Then pack as much of the mixture in the cavity you just created.   See Pic

 






4.  Seal or close the pouch with a toothpick...just remember to remove the toothpick before you serve it!

At this point you can cover the chops, put them in the fridge and keep them ready for when you want to prepare them.  

Preparation:  

Salt and Pepper your chops.  In a pan, heat up a mixture of butter and olive oil and sear one side of the chops to a nice color.  Flip the chops and finish in a 400 degree oven for about 8-10 minutes.  You don't want to overcook these.  When done, let them rest and plate.  I served mine with a dark balsamic vinegar drizzled over it...it was fantastic.  The darkness of the balsamic almost makes the chop looked burnt...but trust...it wasn't!  

Be creative with your stuffings...I've used all kinds of cheese, spicy sausages, and even traditional surfing mixtures.  

Enjoy, and Eat Well!