Stuffed Pork Chops

Score a pocket in the chops (maybe at the butcher). Season the meat inside and out with salt and pepper. Drain dried tomatoes, chop finely. Peel the garlic and chop it as well. Mix tomatoes, garlic and kitchen herbs, fill the chops. Close with toothpicks. Wrap each cutlet with a slice of bacon.

Sear in hot butter for one minute on each side. Transfer to a plate.

For the sauce, peel onion, chop finely. Sauté in olive oil. Add tomatoes. Cook on low heat for ten minutes to a thick sauce. Chop the parsley and add it to the sauce together with the juices from the chops. Season the sauce with salt and pepper. Pour into a buttered baking dish.

Place the chops in the sauce. Grate the mozzarella on the grater. Bake the chops in the oven heated to two hundred degrees on the second rack from the bottom for twenty minutes.

Our tip: Use bacon with a fine, smoky touch!

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