2kg pork loin chop with bone and skin
50g bacon, chopped
50g breadcrumbs
50g walnuts, chopped
4 cloves garlic, grated
Tablespoon of butter
A small handful chopped parsley
Olive oil
Salt
Cloves
2 tablespoons soft honey
2 tablespoons mustard
2 carrots, 2 shallots, celery stalk, bay leaves, thyme, garlic (or other herbs to taste)

Preheat oven to 170 C.
Melt butter in a skillet on low heat. Add bacon and fry, stirring, for a few minutes. Add garlic, breadcrumbs, walnuts and parsley, stir, heat and remove from heat.
Starting from bone, slice the pork chop lengthways like opening a book. Rub with salt, add the filling and close up. Tie the meat.
Make light lacerations in the skin and fat layer, without touching the meat. Rub with olive oil. Insert cloves in the skin parallel to the lacerations.
Arrange the vegetables and herbs in the baking pan, pour 100ml of water over. Place the meat in the middle. Cover with foil and bake for 1.5–2 hours (estimate 30 minutes per 500 grams). If using a food thermometer, the inside temperature should be at 65 C.  Remove the meat from the oven, crank the heat to 220 C.
Mix the honey with mustard and brush generously. Bake uncovered for 30 minutes.