As a meat-eater - you have to like this dish. After all, what's not to like about pork on pork? It hit all the right boxes that pork dishes should - crispy, flavorful, tender... I am not sure that this will be something that I would make on a regular basis since, even I - glutton that I am - took a minute to think of the sheer number of calories and fat that I was putting in my mouth. But, as a one time thing I would recommend this. It was delicious.
4 butterflied pork loin chops about 1 inch in thickness
3 chorizo sausages, meat removed from the casings
1/4 tsp ground fennel
1/4 tsp ground bay leaf
1 clove garlic, peeled and crushed
2 tsps olive oil
Salt and pepper
Preheat oven to 350. Place the olive oil and garlic together in an oven safe skillet and set aside as you prep the chops.
Rub the pork chops, inside and out, with the bay and the fennel. Sprinkle with salt and pepper. Stuff each pork chop with 1/4 of the sausage meat, folding the butterflied sides together over the stuffing. The end result will look a bit like a hot dog, with the pork chop taking on the role of the bun.
Put the skillet containing the garlic and oil over medium heat and heat until the garlic clove is sizzling away nicely.
Add the pork chops and cook for 2 minutes before turning them gently so that the chorizo doesn't fall out. Cook for an additional 2 minutes. This will ensure that your chop has a nice char on it.
Place the skillet in the oven and cook for an additional 35 minutes.
Remove from the oven and let sit for a few minutes under a foil tent to rest before serving. I served this with steamed turnips and turnip greens. which I meant as a healthy addition to the meal (but then cracked and tossed them in the flavored oil that the chorizo had released during cooking time). This dish would also taste amazing with broccoli rabe or another bitter green.