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1
Preparation Time: ~40min | Cooking Time: ~15min | Pre-Heat Oven: 400
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2
Remove the skin and trim some of the fat from each chop. Using a very sharp knife, slit the lean eye of the chop, cutting in-wards toward the bone. Set aside.
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3
Finely chop the livers and mushrooms. Season to taste with salt and pepper. Melt half of the butter in a small frying pan. Add the mushroom and liver mixture, and cook gently for about 5 minutes without browning.
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4
Allow the liver and mushroom mixture to cool. Once cooled, stuff the mixture in the incisions made in the chops.
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5
Optional: Sew the chop shut to keep the stuffing in during cooking. However, if you are careful, you can avoid the stuffing spilling out without sewing shut.
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6
Dip the stuffed chops in the beaten eggs and coat generously with breadcrumbs. Place the chops in a roasting tray
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7
Melt the remaining butter over low heat and pour a little over each of the chops.
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8
Bake in the pre-heated oven for 7 minutes, then flip and bake for another 7 minutes. This will result in a medium rare chop.
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9
Allow the chops to rest for a few minutes before you cut into them.
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10
If you sewed the chops shut, remember to remove the stitches before plating.
