Stuffed Pork Chops

So today we've decided to make stuffed pork chops because, well, we're always up for a good challenge. Not to mention, pork was really on sale at the grocery store, so that's always a bonus, too. We went ahead and just bought an entire pork loin in the bag and cut it into chops ourselves. We were able to get 2 extra pounds of pork for about $3 less than if we had bought the largest pack of pork chops they had available. GO US!!

Stuffed Pork Chops

Things you'll need:

Pork chops (as many as you need)
1 cup Italian seasoned bread crumbs
1 small head of broccoli, chopped (just the heads)
2 tsp dried basil
1 tsp dried tarragon
1 tsp dried thyme
4 tbsp melted butter
1/3 cup shredded cheese (whatever you prefer)

• Preheat your oven to 350 degrees, and start a heavy bottomed pan on the stovetop on medium-high heat
• If you bought your pork chops as a whole loin, first slice them into about 1 1/2 chops
• Once your chops are all cut, butterfly them by placing a VERY sharp knife on the long side of the chop, then firmly pushing in and pulling towards you at the same time. You don't want to cut all the way through, but just enough to give yourself a good size pocket to stuff them.
• Now, in a medium sized bowl, combine your bread crumbs, broccoli, herbs, melted butter and shredded cheese, and mix well.
• Stuff each of the butterflied chops so that the middle is fat, but the ends still touch, so that they almost close
• Drizzle some olive oil into your preheated pan, and sear your stuffed chops, about 2 minutes on each side.
• Once all of your chops are seared, place them in an oiled 9x13 baking dish, cover the dish with foil, and place in the oven, cooking at 350 for 25 minutes.

We served these with rice and steamed broccoli and cauliflower. They turned out delicious! Enjoy!