So you make the stuffing then you cut a pocket in each chop, be careful not to cut yourself. Your butcher can do this for you just make sure he knows you want a deep pocket.
Sear each chop for about 3 mins a side. Just make sure you don't move it till you think it's nice and brown. Depending on your stove this could take 3 to 4 mins a side.
At this point you are ready to put them in a 400 degree oven for 20 mins. I usually find that is enough time to do get them perfect without overcooking. If you want your chops on the more rare side 15 mins max. You basically want to heat the staffing through.
Once done a simple pan sauce of drippings butter lemon juice and salt and pepper make the pan sauce.
Serve this with Mashed potatoes or like I did Parmesan Farro and Garlic Spinach. Enjoy!
4 boneless Pork loin chops
Each with a deep pocket cut in them.
Stuffing:
5-6 pieces stale bread of choice ( I used left over garlic bread)
10 ounces Spinach wilted
8 sage leaves finely chopped
1 small to medium onion diced
1 package boursin Cheese (Garlic and Herb or Shallots and Garlic)
1/4 teaspoon poultry seasoning
1 to 1/2 cups chicken stock warm
Saute onion in oil till soft then add spinach.
Mix this with other ingredients together till well combined and stuff into the pockets as full as you can get it, some will stick out the side. See picture. Seasons the Chops with S&P.
Carefully sear each chop in a bit of butter 3 to 4 mins a side till really brown.
Place one sage leaf on each chop and slather each chop with butter using your fingers. ( Will be a bit clumpy it's fine) Bake at 400 for 20 mins.
Serve with sauce. Pan sauce is easy. Just add pan dripping when the chops come out to a saute pan. Add 2 tablespoon of butter and 2 tablespoons lemon juice. stir and heat to combine. Pour over Chops.
