4 thick-cut pork loin chops
3 spring onions (scallions), trimmed and sliced
1 large bacon strip,diced
2 cloves garlic, finely chopped
2 tablespoons fresh breadcrumbs
2 teaspoons chopped fresh tarragon
1 teaspoon finely chopped fresh ginger
1/2 cup smoked cheese
salt and pepper to taste

TO COAT:

2 eggs and 1/4 cup milk, whipped together
enough all-purpose flour to lightly coat noisettes
fresh breadcrumbs to coat

Remove bone from chops by running a sharp knife around the bone to release the flesh. combine stuffing ingredients in a bowl and mix well. Placing the flat of your palm on the top of each noisette, cut a horizontal pocket into the meaty part. Stuff pockets with mixture. Curl the tails around meaty "eyes" and secure with a toothpick.

Dredge each noisette in flour and dust off excess. Coat in the egg mixture. Place in breadcrumbs, pushing down gently to make crumbs stick well, ensuring that each one is well coated.

Fry in a medium hot pan for approximately 15 minutes, remove toothpicks and serve.

Submitted by: chefdave