Stuffed Boneless Pork Chops
Total Steps
8
Ingredients
16
Tools Needed
5
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Living the GourmetIngredients
- Olive oil
- 10 olives Pimento olives
- 2 tablespoons Capers
- 2 tablespoons Sun dried tomatoes
- 1/2 cup Grated parmesan cheese
- 8 cloves Garlic
- 6 chops Boneless pork chops (about one inch thick)
- 1 cup Milk
- 1 cup Cornmeal
- 1/2 cup Flour
- dashes Chili powder
- dashes Salt
- dashes Black pepper
- dashes Garlic powder
- Vegetable oil
- 1 bunch Fresh basil
Instructions
Step 1
Make a pocket in each pork chop, ensuring not to cut into the side with the outer fat.
Step 2
For the stuffing, combine the pimento olives, capers, sun dried tomatoes, grated parmesan cheese, garlic, and fresh basil in a food processor and pulse a few times until finely chopped. Do not over process the stuffing.
Step 3
Stuff the prepared pockets in the pork chops with the stuffing mixture before coating.
Step 4
Combine the cornmeal, flour, chili powder, salt, black pepper, and garlic powder in a shallow dish.
Step 5
Dip each stuffed pork chop first in the flour-cornmeal mixture, then in the milk, and finally back into the flour-cornmeal mixture to coat thoroughly.
Step 6
Heat about ½ inch of vegetable oil in a large frying pan over medium-high heat. Carefully place the coated pork chops in the hot oil and sear until each side achieves a beautiful golden color. This takes about 3-4 minutes per side. Remove the pork chops and place them in a baking dish.
Step 7
Preheat the oven to 350 degrees Fahrenheit.
Step 8
Bake the pork chops in the preheated oven for another 15-20 minutes, or until cooked through.