Stuffed Boneless Pork Chops
6 boneless pork chops – cut from a boneless pork loin about one inch thick.
1 cup milk
1 cup cornmeal
½ cup flour
Dashes of chili powder
Dashes of salt
Dashes of black pepper
Dashes of garlic powder
For the Stuffing:
Fresh basil – one bunch
Garlic cloves – about 8
Grated parmesan cheese – ½ cup
Sun dried tomatoes – 2 tablespoons
Capers – 2 tablespoons
Pimento olives – about 10
Olive oil – for drizzling
Make a pocket in the pork chop. Do not make the pocket on the side with the outer fat.
For the stuffing, combine all of the ingredients in a food processor and give a few good chops. Do not over process the stuffing.
Stuff the pork chop before coating.
Combine the cornmeal and flour along with the dashes of seasonings.
Dip the stuffed pork chops in the flour-cornmeal mixture first, then in the milk and back in the flour-cornmeal mixture.
Heat a large frying pan with about a ½ inch of vegetable oil. Carefully, place the pork chops in the hot oil and let the coating get a beautiful golden color on each side. This takes about 3-4 minutes per side. Remove the pork chops and place in a baking dish.
Preheat Oven 350 degrees:
Bake the pork chops for about another 15- 20 minutes.