I had these pork chops. They needed cooking. I got creative with some ginger, some honey, and a lot of garlic. I ended up with an impressive looking and very tasty little roast for those "dinner for two" occasions, only without anyone to share it with...

...so I am sharing it with you!

The Recipe:
1 large boneless pork chop
A bit of string
2 T Garlic Gourmay Triple Sauce
  (or 2t each ground fresh garlic, ginger and horseradish)
2 T each Worcestershire, stone ground mustard, horseradish sauce and garlic honey
  (Yes, there is such a thing as garlic honey. It's made by Lee Kum Kee, maker of a bazillion Asian condiments...)

If you can't find garlic honey, just use 1T honey, and a clove or two of very finely chopped garlic.

Pound the bejeezus out of the pork chop. I started with an 1" thick chop, and ended up with a little less than 1/2" but a lot more surface area. This is satisfying. Don't be all shy or demure about this part. BEAT YER MEAT LIKE YA MEAN IT!

Spread the Triple Sauce (garlic/ginger/horseradish mix) evenly over one side of the flattened pork.

Roll the pork chop up, horseradish side in, and tie it with the string. (Tie the string around one end, wrap it a couple times down the length of the pork roll, and tuck it into itself at the other end.)

Heat your oven to 425ºF, while you mix the Worcestershire, honey garlic, mustard and horseradish together.

Put the roll in the oven on a roasting rack over a drip pan. Set a timer for 15 minutes.

When the timer goes off, spoon about 1/2 the Worcestershire glaze over the roll, and then re-set the timer for another 10 minutes.

When the timer goes off again, spoon the rest of the glaze over the roll, and re-set the timer for 5 minutes.

Take the roll out of the oven (if it's reached between 150-160ºF... use a thermometer), wrap it loosely in foil, and let it sit for 10 minutes while you set the table or 'plate' your salads or something.

After 10 minutes, slice, serve and eat. Ummy nummy.

Serves 2-4 depending on how hungry you all are.