Directions

1. For the glace, warm two tablespoons of olive oil in saucepan over medium high heat. Whisk in flour and cook until light brown. Remove from heat and reserve.
2. In a saucepan whisk together the birria and red wine over medium high heat and simmer for 10-15 minutes. Bring to a boil then slowly whisk in roux until sauce coats the back of a spoon. Hold warm for service.
3. Using a paring knife cut a pocket into each pork loin chop.
4. Place the toothpick in water and soak for 20 minutes. This will prevent them from burning.
5. Warm three tablespoons of olive oil in a sautoir over medium heat. Add onion, carrot, garlic, salt, black pepper, and chorizo. Cook for 4-5 minutes stirring. Drain off excess oil from chorizo. Add apples, and purple power greens to the pan and cook for an additional 3-4 minutes. Remove the mixture from the pan and fold in cotija cheese, basil, and sage. Fold some of the breadcrumbs into pan until it tightens slightly. Cool down.
6. Fill each pork chop with stuffing then secure the opening with one or two toothpicks.
7. Heat oven to 400°F.
8. Spray both sides of pork chop then season with salt and pepper.
9. Warm 2 tablespoons of olive oil in sauté pan over medium high heat. Brown stuffed pork chops on each side. Transfer to an oven safe pan and cover. 
10. Cook pork chops in oven for 30-35 minutes to an internal temperature of 155°F. Take temperature reading into stuffing and meat.