Stuffed pork

[CWS4322]

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.

 

[Andy M.]

You can refrigerate the stuffed meat if both the meat and the stuffing are cold when you put them together. With a stuffing containing so many ingredients, I''d stuff the roast rather than chops.

 

[CWS4322]

That's what I was thinking--roast. Thanks, Andy.