Stuffed with sautéed shallot, garlic and pork sausage, arugula and shredded gruyere/swiss mix. Seared the pepper crusted fat sides, and baked it to a perfect 145° paired with roasted green beans in a French onion sauce and sautéed golden brown gnocchi with garlic shallot and wilted arugula.
This looks good.
Do you find stuffing the pork chop dries it out at all?
Not at all. I use the MEATER meat thermometer. Perfect cook every time!