WOW! and here I thought pork chops couldn't look any cooler!
These are special 2 BONE THICK CAVEMAN FRENCH LOIN CHOPS, cut nice and thick for stuffing your favorites cheeses in!
PRE-ORDER NOW!! We will cut these specialty chops next week- the week of 5/1/2023.
8 oz softened Cream Cheese
1 bag of spinach, cooked on the stove top with some butter and a little of your favorite seasoning
approx. 1/2 cup parmassan cheese chips (not shredded and not the fine grind- these are small pieces of parmassan cheese)
let the spinach cool and drain excess butter.
mix all ingredients together. Cut a slit in the chop and stuff it. BBQ or SMOKE until internal temperature reaches 145 degrees, then remove from heat and let sit for a few minutes, plate your meal and enjoy!
Frenched pork rib chop is taken from the rib section of the pork loin. We french the rib bone on each chop for a great plate presentation and added flavor. Frenching is a technique where the rib bone is exposed and all meat is removed from the bone.