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Chops: Broiled Pork Chops

Source of Recipe

Chef Francois


List of Ingredients

3 oz. of Montrachet goat cheese
1 slice of bacon per guest (pre-cooked; soft)
1/2 cup of chopped fresh sage
4 pork chops; 8 oz. eache
1 dash of hot sauce
salt to taste
1/2 cup of Hennessy Cognac
1/2 cup of olive oil
1 cup of rich vegetable & chicken stock




Recipe

Preheat broiler.

Inside a small bowl, mix the goat cheese, the hot sauce and the sage with a touch of salt. Combine evenly.
Pat the pork chop; dry with paper towels. Holding a knife parallel to work surface, cut a horizontal pocket in each chop.

First stuff a slice of the pre-cooked bacon, then the cheese mixture into pocket of each chop. Rub chops with olive oil. Sprinkle with salt and pepper. Place chops on rack in broiling pan.

Place pan in broiler under the heat. Broil; turning once for a total of 9 minutes. Let rest for 3 minutes. Flambe on top of the stove inside a large pan. Add the chicken stock and simmer 3 minutes.

Serve at once!