Stuffed Pork Chops

Stuffed Pork Chops

 

This is a simple recipe that has wonderful flavor.  You need fresh buttermilk (or make your own with buttermilk culture). 

 Preheat oven to 325°F

Marinade:

4 (four) thick pork chops

1 cup of fresh buttermilk
Garlic powder

Mix up the buttermilk.  Put in a large, shallow rectangular dish.  Cover with buttermilk and garlic powder.  Turn pork chops often.  Marinate for at least four hours.

Ingredients:

Beef suet (1/4 lb.)

Pancetta (3 to four ounces)
2 tbl. of butter
1 can of deviled ham
2 tbl. of mayo
Pancetta bits

Sauté the pancetta in a large frying pan with ¼ lb. of suet and butter.  Remove pancetta and drain on paper towels.  Shut heat off on frying pan while you stuff the pork chops.  Pour suet mixture in a baking dish for the oven.

Mix the deviled ham, mayo and pancetta.  Cut a deep slit in each pork chop.  Stuff with the ham mixture and secure the edges of the pork chops with toothpicks.  Brown the pork chops in the suet pan until golden on each side.   

Put the pork chops in the oven. 

Gravy:

Beef suet (1/4 lb.)

2 tbl. of butter
1 large shallot
Five cloves of garlic (minced)
1 lb. of fresh baby bella mushrooms
Salt, pepper and freshly grated nutmeg
Sauté mushrooms with all other ingredients.  Add heavy cream. 

Pork chops are done when internal temperature reaches 140F