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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!
Until I read the text, I thought the gnocchi was just straight up garlic and I was totally fine with that.
I think I just gained weight by drooling over it. Bang up job, hope you enjoyed it!