Personally I've never understood why one would want to stuff a wild bikini, I always thought the idea was to get the contents out of the bikini.

However stuffing porkchops? Totally different question. This is after a dish my Bohack grandmother did, and before anyone jumps on me for the use of Bohack - that is the word she and her family used to describe themselves and her grandkids.

First our mise.



Starting in the bottom right we have onions and above that a stick of butter. To their left our four thick porkchops, two each boned and bone in. About an inch thick. Fabrication described here. To the left of the pork are three jars of home canned stock, two chicken and one pork, And to their left, stuffing - yes pre packaged, we like it - and salt, pepper and garlic powder.





That is the jar of pork stock in a sauce pan. It won't quite stand by itself, but it is jelled.



The rest of the stock, we didn't use half a jar of chicken stock for this, but it does get used later.



Bring it slowly to a simmer. It is supposed to be 2.5 cups, I double it and I use home made stock not commercial as recomended.

The chops, the sequence following is of putting a pocket in each chop. You want to use a good sharp knife.



Now they get browned, front, back and edge, but first salt, pepper and garlic powder to taste.

I use the same cast iron to brown them as I use for the dish, why get two things dirty? I do pour off the rendered fat however but don't clean it.



Now of course, I didn't brown both sides and the edge and then do the onions. The onions got done during their browning, I'm just displaying them in a different order.

Enter the onions. I want a bunch of chopped onions. Normally I use one large Costco onion, but we didn't have any so I used two medium instead.

Cut the stem end off the onion, leave the root end. It works the other way around as well, just not as well.


Now slice them into halves, pole to pole.


And take the peel off.



Slice them as closely as you like along lines of longiture (pole to pole), without quite cutting into the root end. This keeps the onion half in one piece.



Then dice along lines of latitude. Again as close as you like. This I use a mediium dice with.



Melt some butter in a skillet.



Put the onions in the skillet with the melted butter. We use lots of bench scapers in this house.





A picture of the chops and onions browning and the stock and butter coming to a boil.

The browned chops.

The browned onions are mixed with the stuffing and hot stock, you can just see it in the white pot at the top. It could be mixed in that as well, saving yet another bowl. Note both the chops and the stuffing are very hot, so spread enough stuffing out on the cutting board to cool and either wear gloves or have a very high pain tolerence.




Hold the edges of the pocket together with a couple of tooth picks. For safety reasons use the same number in each chop and tell people how many you used.




Ready to go in a pre warmed 325 F oven. Prep took about a half hour, they will need perhaps as much as an hour and a half to cook. I don't want this dish in the pork in the lower safe temperatures, but neither do I want it dry. Check the meat until it is in the high 170s or so and then lower the oven to 190-200 F. You might want to take the lid off at this point to dry the stuffing a bit, or you might not.



Ever hopeful.



The finished dish.



My wife made a fast mustard sauce using the remaining chicken stock. Which was excellent.



And the final plate, served with a lettuce tomato salad and a Shiraz.



By the way, while I would still have bed of bread stuffing, the chop itself can be stuffed with any number of things. I often do it with this pate, but don't have any at the moment. Chopped chicken liver also works well, and some day I want to try it with a thick slice of fois gras.