Stuffed Boneless Pork Chops!!!
By: Lady Catherine ...
Published: Sunday, March 25, 2012 - 1:10pm

Ingredients




Boneless Pork Loin – slice each pork chop about 2 inches thick
This recipe is for approximately 5-6 pork chops.
Coating:
½ cup of flour
½ cup cornmeal
2 eggs
Vegetable oil – for frying
Stuffing:
Healthy handful of fresh Italian parsley
5 – Sun dried tomatoes
¼ cup grated Romano cheese
5 cloves of garlic
4 slices of bread - toasted
Olive oil - a drizzle

Preparation

1 Place all of the ingredients for the stuffing in a food processor and give a few good chops, leaving the stuffing slightly coarse. 2 Carefully slice a pocket in the pork chop for stuffing. 3 In a shallow dish combine the flour and cornmeal and in another shallow bowl the egg -wash. 4 Dip the pork chops first in the cornmeal-flour and then in the egg-wash and back in the cornmeal-flour dish. 5 Next fill each chop using a teaspoon. 6 Heat a large frying pan with about one inch of vegetable oil. 7 Carefully, place the prepared pork chops in the hot oil. Turn the chops only once to cook on each side to a beautiful golden color. 8 You may finish cooking the chops in a 350 degree oven, after both sides are golden, for a few minutes.

About

These chops are delicious and make any dinner a celebration.
With Love,
Catherine
xo