Double-Cut Stuffed Pork Chops
- 1 pork loin boneless, cut into 2 inch rounds, about 3 pounds (about four pieces)
- ¼ cup of parsley, chopped
- 3 cloves of garlic, chopped
- 1 cup of mozzarella, thick shred
- 6 bacon strips, cooked and broken up into big pieces
- Salt, just a pinch
- 1 teaspoon of Black Pepper
- 2 tablespoons of pecorino romano cheese
- Olive oil
- Breadcrumbs, plain
Preheat oven to 375 degrees. Gently mix parsley, garlic, mozzarella, bacon, cheese, salt, pepper. Slice boneless pork chop horizontally to make a pocket. Evenly distribute the stuffing between the pork chops. Drizzle each chop with olive oil and rub into both sides then season both sides with salt. Dredge each chop in breadcrumbs and shake off excess. Place on greased, heavy baking sheet. Place in oven, on top third of oven for approximately 40 minutes or until the middle of pork chops reaches 140 degrees. Remove and let rest 10 minutes before serving.
Larry’s tips: Let pork sit out at room temperature for about an hour before baking. Larry can’t think of a better side dish than mashed potatoes to accompany this dish.