During my restaurant days, I would always look for different ways to prepare pork. One of my favorites and my customers favorites was a stuffed pork chop. I was listening to a friend talk about stuffed pork chops one day and thought it sounded like a good idea. Never having seen a stuffed pork chop before I didn’t have anything to go on, so I came up with this combination. Now its not rocket science, and its not like I reinvented the wheel, but their was something magical about a stuffed pork chop…….especially when it filled the plate! I like working with bone in chops, they just seem to have more flavor and it does help with the presentation. You start by trimming away the fat from the outer edge of the chop, then split the meat in half to the bone. Next take the chop and stand it up with the meat to the sides like flaps. Pound each flap thin to make the chop bigger. Now your stuffing can be whatever you like, I always started with a bread base, sauteed celery, onions and sweet sausage (taken out of the skin and cooked like ground meat). The stuffing can be whatever you want it to be, I like spinach or broccoli rabe in mine too, be creative! This gives you and idea of what it looks like pounded out and stuffed. Set up a breading station, anything getting bread crumbs starts out the same first dredge the chop...
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