The picture here isn't fantastic, but I was hungry.

Stuffing:

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2.5oz/75g Plain goat's cheese
1tbsp/15mL Bread crumbs (I used the seasoned ones, but that's what I had)

- Cut as big a pocket in one side of chop without cutting through the other side.
- Fill the pocket with the stuffing.
- Get a good hot pan going with a little bit of fat in it (oil, butter, margarine, duck fat, whatever) and sear both sides.
- Finish cooking in a hot oven.

Sauce:

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1 Pan from cooking the above chop
2floz/60mL dry white wine
1floz/30mL heavy cream
1/4tsp/1mL smoked paprika

You want to make sure your pan is still pretty hot for this.

- Deglaze the pan with the white wine, making sure to get the crispy pork bits off the bottom.
- Add the cream and paprika and let the sauce reduce.
- When the sauce coats a spoon, it's done.

The asparagus was steamed in the same white wine that I used for the sauce, and served with a little home-made garlic butter. I had planned to make a polenta for this meal, and showcase that as well, but only realized as I was plating the pork chop that I'd forgotten to make it. Thus you have some crusty bread with a little but of olive oil and salt & pepper.