I can't decide if I should stuff a pork roast (loin) or pork chops (loin)-- kinda on a take of Swiss-stuffed chops...so the stuffing would be a mixture of Swiss chard, porabello mushrooms, onion, garlic, bread cubes, Swiss cheese (not 100% sure on that) egg, some chicken stock (if needed). Sage? Rosemary? Fennel? Can I stuff today and cook tomorrow if I keep the stuffed meat in the fridge? I am thinking if I do the chops, to wrap them with a slice of bacon. But then, how to cook--grilled, baked? Any thoughts/suggestions would be appreciated.