Roast Chops

Cuisine: American

Category: meat

Servings: 6


6 (6 oz. each) double rib chops
1 oz. apple-smoked bacon, finely chopped
1 tsp. garlic, pared, coarsely chopped
1/2 oz. fresh fine breadcrumbs
1 oz. heavy cream
3 oz. ground pork
1 tsp. parsley, chopped
1/2 tsp. thyme, chopped
3 oz. caul
salt and pepper, to taste


French rib bones of each chop until cleaned of all excess meat and cartilage; refrigerate chops. Render bacon over low heat until firm and golden; pour off excess fat. Add garlic; saute until translucent. Let cool. Combine breadcrumbs and cream; place in blender or food processor. Add ground pork, parsley, thyme and cooled bacon-garlic mixture; pulse-process until smooth. Place about 1 oz. of stuffing mixture on top of each chop; smooth with spatula. Wrap chops with caul; season. Place in roasting pan; roast at 375 degrees F until cooked, about 10 minutes.

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