As I’ve mentioned, stuffing is a great way to enhance pork. It can speed up the cooking process, adds flavor, and can prevent drying out.

You’ll need:

• One 1.5″ to 2″ thick pork loin chop for each person you intend to serve
• 2 oz brie (rind removed) or other soft cheese per chop
• 2 tbsp chutney per chop
• Salt to taste

I used the leftover spicy plum chutney from my cheese sampler. Sweet and spicy is great in this application – I’ve used homemade pepper jelly instead of chutney.

Preheat your oven to 450° while you assemble.

First, you’ll want to use a sharp fillet knife to partially butterfly your chops.

If your chops have a thin sliver of fat, make that the bottom. Set the chop on edge – they stand up pretty easily – and slice gently into the top. You’re essentially cutting a wide U shape into the chop, making a pocket. Don’t worry if you cut too far and it falls open! You can prop or tie it shut for cooking.

Once you’ve cut pockets into all of your pork chops, spoon a tablespoon of your chutney into each one. Press the cheese into the pockets and cover with more chutney.

Like so:

You don’t want the chops pressed together too tightly in the dish, but some overlap is fine.

Turn the oven down to 375°. Bake your chops for about 30-40 minutes.

Pick them up carefully with tongs to serve.