6 double cut pork loin chops
1 chopped onion
6 cloves minced garlic
2 cups diced zucchini
1 sweet red pepper, finely chopped
3 cups chopped mushrooms
1 cup sun dried tomatoes, cut in thin strip
2 cups kalamata olives, seeded and cut in half
1 cup bulgur wheat
1 cup crumbled Feta cheese
1 tsp. dried thyme
1 ½ tsp. dried basil
½ tsp. ground black pepper
1 ½ cups chicken or vegetable stock
12 slices bacon
Seasoning salt (Lawrys)
Granulated garlic
Course ground pepper
3 tbsp. olive oil
Filling Preparation
Sauté the onions and garlic in olive oil, over medium high heat, until translucent. Gradually stir in the next five ingredients, seasonings, and stir until they cook down to a relaxed state and moisture is released. Next, stir in the bulgur wheat and mix to incorporate completely. Add the chicken/ vegetable stock and bring to a boil for five minutes. Stir to continue to incorporate all ingredients and prevent sticking to the pan. Cover the pan and remove from the heat and let stand for 20-30 minutes or until all liquid has been absorbed in the mixture. Set the hot mixture aside and cool to room temperature. Now, stir in the feta cheese and refrigerate while you prepare the pork chops.
Basic Chop Preparation
Place each chop flat on your cutting board. Insert the tip of your knife in the center of the flesh edge of the chop, and very carefully slice into the chop and away from you. Turn the chop over and repeat the same procedure. The end result will be a nice deep pocket leaving all other meat edges intact!
Final Preparation
Holding the chop in your hand, fill each chop with the cool stuffing mixture. Wrap each chop with 2 pieces of raw bacon so that the open edge of the stuffed chop is now sealed. Place on a foiled and greased cookie sheet. Litely season each chop with seasoning salt, ground black pepper, and granulated garlic. Bake at 350 degrees for 45 minutes or until an internal temperature of 170 degrees has been reached. Pull the chops from the oven and let rest for 10 minutes before serving. Cut each chop on the bias and stack against each other. Serve with your favorite vegetable side.
Yield:6 servings
Preparation time:20 minutes active, 30 minutes passive
Cook time: 5 minutes filling, 45 minutes roasting
