Stuffed Pork Chops

In this episode we create stuffed pork chops.
Ingredients:Show more

Pork Chops or cutlets- cut about 1 1/2 in. thick. As many as you would like to make.
Bread- Approx. 1/2 cup per chop
Butter- 1-2 tbs. per chop
Stock- 1/2 cup Poultry seasoning, or an Italian blend, or a mix of sage, thyme, rosemary(not too much). This is to season the butter for the stuffing. Use more than you would think necessary.

Directions:

Lay the pork on a cutting board and put your knife flat next to it. The blade will normally come about half way up the chop. By keeping the knife flat on the board you assure yourself that you won't cut on an angle up through the wide side when you're making the pocket.

Make a small entry into the fatty side of the chop, and by angling the blade, expand the pocket so it will fit about 1/8 cup of stuffing. Season the chops and quickly brown in a pan. You aren't trying to cook them completely.

Start the stuffing by melting butter in a small saute pan and add the seasonings of your choice. Tear the bread into a bowl, add the seasoned butter and mix. To get the right consistency add a little stock. Jam the stuffing into the partially cooked chops and finish in the pan.