This is a good recipe when you want something a little different. I like to start with a small all-natural pork rib roast with three or four rib bones. Cut off the ribs to leave just the loin portion and freeze the ribs and attached meat for a second meal. These roasts are usually 3-4 pounds and are perfect for two people plus an extra meal of leftovers or when there is company for dinner.
Slice the loin into three or four equal chops of 1″-1 1/2″ thick. Use the point of a boning, filet or paring knife to make a large enough slit to get the stuffing inside. Then carefully work the knife point around the inside of the chop to make a pocket to hold the stuffing. Try not to cut through the sides and keep the top and bottom equally thick.
To make the stuffing, I usually plan on 1/3 cup per chop. Use equal amounts of shiitake and button mushrooms(or your own favorites), some yellow or green onion, fresh garlic, fresh basil leaves, bell pepper or a fresh green chile pepper like poblano or anaheim, sea salt and black pepper to taste. A little lemon or lime juice, romano cheese and sun-dried tomatoes makes a good variation on this basic recipe.
Place all of the stuffing ingredients into the bowl of a food processor and pulse until very fine but not smooth. Stuff into the pockets cut into the loin chops until they bulge. Wrap the outside of the stuffed chops with a good quality thick-cut bacon. I prefer an all-natural apple-wood smoked bacon and it helps to let the bacon warm a little before wrapping so that it is less brittle and stretchier. Fasten the ends of the bacon with a wooden pick.
Place the chops in a shallow baking pan. Lightly oil both sides of the chops to prevent sticking or drying while they bake. Sprinkle lightly with sea salt and black pepper. Preheat the oven to 325 degrees and bake for 20 minutes. Increase the temperature to 425 degrees and bake another 10 minutes to brown the chops and crisp the baocn. Check if the chops are cooked through, remove from the oven and let rest for 10 minutes before serving.
I like to saute mushrooms, peppers and onion in olive oil to top the stuffed chops and serve them with Boston baked beans and a vegetable side or salad. This recipe is also excellent cold and can be prepared a day early to bring on a picnic. Many variations can be made to the stuffing ingredients to accommodate individual tastes and preferences.