BACON, CORN AND CHEESE STUFFED PORK CHOPS WITH SAGE CREAM SAUCE

Steps:

• Cook bacon until crisp and drain. Set aside 2 tbsp bacon fat. In remaining fat, saute onions over medium heat until tender. Combine onions in a bowl with bacon, corn, bread, salt, pepper and cheese. Cut a pocket through to the bone in each of the chops. Compact the stuffing and push as much as possible into each pocket while still being able to close the chop. Secure opening with toothpicks. Alternative: Butterfly a 3-4 lb center cut pork loin roast. Top with double recipe of stuffing and roll. Tie with butchers string. Pork roast can be brined first, drained and patted dry if desired (omit salt from recipe if brining first). Preheat oven to 350. Heat the reserved 2 tbsp bacon fat in skillet or dutch oven. Heat pan until very hot and brown pork on all sides. Pour on chicken stock, or if using roast pour chicken stock in bottom of roasting pan. Bake until very tender, .about 1 hour for chops or 75 to 90 minutes for roast. Remove from oven, transfer pork to baking pan, cover and put back into 200 degree oven while preparing sauce. Strain chicken stock into a saucepan, add sage, thyme salt and pepper and boil until syrupy. Stir in cream and cook to consistency of light gravy. Spoon sauce over chop and top with parsley.