Recipe - Fat Sams Stuffed Pork Chops

2 Cloves garlic; minced
4 Double thick loin chops*
1 teaspoon Sage
1 teaspoon Oregano
1 teaspoon Rosemary
One half cup Fresh bread crumbs
1 tablespoon Olive oil; to 2 tbsp.
2 tablespoon Chopped green olives
Salt and pepper
2 tablespoon Olive oil
1/3 cup Balsamic vinegar
1/3 cup Water

*Note: Have the butcher cut a deep pocket in each chop for stuffing.

Using your hands, rub the garlic all around the inside of the pockets in
the pork chops. Mix the sage, oregano, and rosemary well with the bread
crumbs. Add some olive oil to make it slightly moist. Don't make it too
moist or it will fall out of the pockets when cooking. Stuff some of the
mixture into each of the chops. Then make a pocket in the mixture and put a
quarter of the olives in each bread crumb pocket. Add a little of the bread
crumb mixture to seal the pocket. Then close and seal the chops using two
or three toothpicks on each. Salt and pepper the chops. Heat 2 tablespoons
olive oil in a heavy casserole and brown the chops on both sides. If there
is no oil left in the casserole, add another spoon or two of oil to prevent
sticking. Then cover the casserole and place in a 350'F oven for about 45
minutes or until done. Test by piercing with a skewerthe juices should
run clear. Remove and place on a warm platter. Put the casserole on the
stove over medium heat, and pour in the balsamic vinegar and water,
scraping the bits off the bottom. Heat for a few minutes till all the bits
are mixed in. Taste the sauce for seasonings and if the vinegar taste is
too strong, add a little more water. This is not meant to be a gravy, but
rather a bit of sauce to complement the meat. Pour over the chops, Serve
with a green salad and a glass of red wine. Serves 4. Formatted by Lynn
Thomas dcqp82a@prodigy.com. Source: The Harley Biker's Cookbook: Big Bites
For Hungry Bikers by Owen Rossan. Lynn's notes: Made this 112497; for the
sauce, I reduced the vinegar mixture by half then added a couple of
tablespoons of cream to make a richer gravy. Delicious dish!

Recipe by: The Harley Biker's Cookbook

Posted to TNT Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 24, 1997