• loin chops, 1½-2 in. (4–5 cm.) thick – 1 per person
• 2 chicken livers and 2 medium-sized mushrooms per chop
• 2 oz. (60 g.) butter, melted
• 1 or 2 eggs
• seasoning
• breadcrumbs

With a very sharp knife divide the lean eye of the chop, cutting inwards to the bone. Take off skin and trim off some of the fat. Finely chop the livers and mushrooms, season and sauté together in butter till soft but not brown. Cool and stuff into the incisions in the chops and sew up.

Coat with beaten egg and breadcrumbs, pour a little melted butter over each and bake in a roasting tray at 400° F., gas mark 6, for 5 minutes; then turn and bake for another 5 minutes.

May also be fried.