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How should pockets be cut in pork chops?
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Contrary to common practice, cut a pocket from the rib side of the chop so the stuffing will be sealed in during cooking. This makes it unnecessary to close the pocket by skewering or sewing before cooking. The pocket should be cut parallel to the surface of the chop from the rib side to the fat edge. Care should be taken not to cut through the fat edge of the chop.
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