Stuffed Double Pork Chop19th August 2018
Stuffed Double Pork Loin Chop
Pork Loin is a lovely tender cut of pork, this double chop lends itself beautifully to being stuffed, the stuffing adds flavour and retains moisture. Aim to cook the pork so that it retains a pink hue, the days of cooking pork until it’s grey are long gone, as the health risks associated with trichinosis are a thing of the past.
- 1 x 2 bone Pork Loin Chop
- 100g Chestnut Mushrooms
- ½ a leek (white part only)
- 50g Smoked Streaky Bacon
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon fennel seeds
- 2 tablespoons JW Chicken Rub #1
Finely chop the mushrooms, leek and bacon and fry until cooked through and most of the moisture has evaporated. Add the salt, pepper and fennel seeds, mix through. Leave mixture to chill.
Using a sharp knife, make a pocket in the pork loin chop from the bone side (between the bones), be careful not to go through or make holes.
Push the chilled filling into the pocket in the pork chop and using some butchers twine tie the bones together, wrapping around the bottom ends of the bones to seal the pocket. Score the fat in a crisscross pattern. Sprinkle the outside of the meat on all sides, with JW Chicken Rub, or a rub of your choice.
Cook over indirect heat at 225F until the pork internal temperature measures 60C (ensure you probe the pork meat, not the filling).
Either in a hot fryingpan ordirectly over charcoal, place the pork on its fatty end and crisp up the fat covering. Leave to rest for 15 minutes in a warm place,before slicing.