Thick cut pork chops
5 tbs of butter (melted, separated in 3tbs and 2tbs)
2 tbs parsley
1 tsp salt
1 cup bread crumbs
1 1/2 cup beef broth
1 tsp pepper
1 small yellow onion finely chopped
1 tsp of white sugar
The first thing you want to do is butterfly your pork chops, which will make it easy to stuff.
Then, get your skillet ready by turning the oven on medium heat, and adding the remaining butter.
Next, in a bowl, you will want to mix up bread crumbs onion, sugar, salt, pepper, parsley, and 3Tbs of melted butter. Make sure mix this up well, and it becomes a nice, thick, pasty spread.
Once you have the spread to the right consistency, go ahead and spread onto the butterflied pork chops. You will then use your toothpicks to close them up like a think sandwich.
On medium heat, place pork chops in and let them cook for 5 minutes on each side, and if thick enough, on the “spine/fold” as well. Once they are browned, add the beef broth to the skillet, and cook on 15 minutes for each side, for a total of 30 minutes cook time.
Viola! You are done! Add a crisp salad, a potato, some berries, and you are all finished. Make sure you remove the toothpicks before serving!
I hope you enjoy this recipe as much as we do. I would also like to thank my two little helpers today who are keeping me on my toes while in the kitchen!