Categories: Main Dishes
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1/2 cup breadcrumbs
- Pinch salt
- Pinch pepper
- Pinch garlic powder
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 4 bone-in pork chops, about 1 1/2-inch thick
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
Directions
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Preheat the oven to 325 degrees.
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Melt the butter in a large skillet over medium-high heat.
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Add the onions and saute until translucent, about 7 minutes.
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Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
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To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge.
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Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
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Fill the pocket of each chop with the breadcrumb mixture.
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Secure the openings with toothpicks.
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Place the flour in a shallow bowl.
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Dredge the stuffed chops lightly in the flour, shaking off the excess.
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Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
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Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water.
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Place the chops on the rack and cover the roaster with the lid or aluminum foil.
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Bake the chops for 1 hour.
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Let rest, remove the toothpicks and serve.