- 4 boneless thick-cut pork loin chops
- 2 tsp. cooking fat (I chose bacon fat)
- 1/3 c. finely chopped shallots or red onions
- 3 cloves garlic, minced
- 1/2 c. whole wheat panko crumbs (or other coarse bread crumbs), divided
- 1/4 c. crumbled blue cheese
Using a paring knife, carefully cut a small pocket into each of the pork loin chops. Using the blade, expand the inside of the pocket without making the opening larger by working the blade carefully near, but not to, the edges of the chop from within the pocket. Repeat with each pork loin chop and set aside.
Heat the cooking fat of your choice over medium-high heat in a nonstick skillet. Sauté the shallots and garlic until softened and lightly browned. Toss the sautéed vegetables with half of the panko crumbs and all of the blue cheese crumbles, reserving the other 1/4 cup of panko for coating. Carefully press the cheese and crumb mixture into the pockets of the chops. Then carefully coat the outside of the chops with the remaining panko.
Return the skillet to medium-high heat and brown the chops evenly on both sides. If further cooking is needed to fully finish the chops, do so in a 350° F oven.
- Yields: 4 servings
- Preparation Time: 40 minutes