What you need:
Pork Chops (most of the time you use a double chop to when stuffing, but we used single chops and it worked just fine. A double chop is the thickness of two regular size chops.)
Bacon
Smoked Gouda cheese
salt
pepper
1) Make sure your pork is completely thawed before beginning.
2) Using your very sharp knife make a pocket in the side of the chop, the fatty side. To do this insert your knife into the fatty side and keeping the insertion as small as possible wiggle your knife until you have a nice sized pocket.
3) Crisp some bacon in a large frying pan. Do not throw away the grease!
4) Break the bacon into small enough pieces the get them into through the hole in the chop.
5) Stuff as much bacon and cheese as you want into the chop.
6) Over medium heat seer each side of the chop in the bacon fat. About 2 minutes each side or until it has nice color. reduce heat to medium low, cover and cook for about 5 minutes on each side. Let the pork rest for 3 minutes before cutting. Cutting it to soon will cause all the juices to run out.
Garlic Mashed potatoes
Potatoes
Garlic
sour creme
butter
milk
salt
pepper
1) You can do this two ways. Depending on the garlic you have.
a) If you have fresh garlic just toss 3 or 4 cloves into the boiling water with your cubed potatoes and mash it up like normal.
b) If you have pre-minced garlic. Prepare potatoes like normal and just add about 2 Tbs of garlic during the mashing process.
2) add butter, milk and sour creme, salt and pepper until it is smooth and delicious.
Enjoy!!!
