Thursday's Stuffed Pork Chops

These chops are based on a recipe that has been popular around here, called Mr. Toads Pork Loin and I have converted it into individual portions.

Here are the chops with all the fixins except the fig jam that is the first layer inside.



After putting about 1 1/2 Tbsp jam inside, I stuffed them with dried figs, dried pineapple and cashews and then wrapped them in bacon and coated them with Wolfe Regular rub.

The piece in the center was a sample for the cook -- a leftover when I sliced the whole loin.



Here they are after they came off the grill. I added mashed potatoes with roasted garlic and sauteed green beens with shallots and sherry vinegar. PDG



This is one of my favorite cooks and I don't know why I don't do it more often.