Anonymous Fri Oct 07 11:40:57 2005

6 (6 oz. each) double rib chops

1 oz. apple-smoked bacon, finely chopped

1 tsp. garlic, pared, coarsely chopped

1/2 oz. fresh fine breadcrumbs

1 oz. heavy cream

3 oz. ground pork

1 tsp. parsley, chopped

1/2 tsp. thyme, chopped

3 oz. caul

salt and pepper, to taste

French rib bones of each chop until cleaned of all excess meat and cartilage; refrigerate chops. Render bacon over low heat until firm and golden; pour off excess fat. Add garlic; saute until translucent. Let cool. Combine breadcrumbs and cream; place in blender or food processor. Add ground pork, parsley, thyme and cooled bacon-garlic mixture; pulse-process until smooth. Place about 1 oz. of stuffing mixture on top of each chop; smooth with spatula. Wrap chops with caul; season. Place in roasting pan; roast at 375 degrees F until cooked, about 10 minutes.