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.
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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!
