Bitsys Kitchen. Roast Chops

Roast Chops
6 (6 oz. each) double rib chops 1 oz. apple smoked bacon, finely chopped 1 tsp. garlic, pared, coarsely chopped 1/2 oz. fresh fine breadcrumbs 1 oz. heavy cream	3 oz. ground pork 1 tsp. parsley, chopped 1/2 tsp. thyme, chopped 3 oz. caul salt and pepper, to taste

French rib bones of each chop until cleaned of all excess meat and cartilage; refrigerate chops.

Render bacon over low heat until firm and golden; pour off excess fat.
Add garlic; sauté until translucent. Let cool.

Combine breadcrumbs and cream; place in blender or food processor. Add ground pork, parsley, thyme and cooled bacon garlic mixture; pulse process until smooth.

Place about 1 oz. of stuffing mixture on top of each chop; smooth with spatula. Wrap chops with caul; season. Place in roasting pan; roast at 375 degrees F until cooked, about 10 minutes.

Serves: 6