- Preheat the oven to 325 degrees F.
- Melt the butter during a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the warmth and stir within the breadcrumbs, salt, pepper and garlic powder. Stir within the beaten egg and parsley.
- To cut pockets into the pork chops, insert the purpose of alittle sharp knife horizontally into the fat-covered edge. Move the knife back and forth to make a assets about 1 1/2 inches wide.
- Fill the pocket of every chop with the breadcrumb mixture. Secure the openings with toothpicks.
- Place the flour during a shallow bowl. Dredge the stuffed chops lightly within the flour, shaking off the surplus . Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
- Place a rack during a roasting or baking pan and add water, being careful to not cover the rack with water. Place the chops on the rack and canopy the roaster with the lid or aluminium foil . Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.
If you do not have a rack, you’ll make rings out of foil and rest your pork chops on them to stop the chops from sticking to rock bottom of the pan.
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1/2 cup breadcrumbs
- Pinch salt
- Pinch pepper
- Pinch garlic powder
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 4 bone-in pork chops, about 1 1/2-inch thick
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
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