This is one of the best pork chop recipes that I’ve ever had.

So many pork chop recipes  call for some sort of pan frying followed by a 30 minute cycle in the oven.

This cooking method  always makes my chops over-cooked, dry, and just blah.

So playing around with the cooking times and methods I have came up with something a pork chop cooking method that is so simple.  So simple in fact, that I can’t understand why so many other recipes call for so much excess cooking time.

This recipe can stuff 4 medium sized chops — but,  since I can most pork chop packs that I buy have 3 chops in them… I take advantage and OVER stuff the chops.

Ingredients:

• 1 can beef broth
• 1/3 cup red cooking wine
• 3 (or 4) pork chops
• 1 Cup of your favorite herb seasoning bread crumbs (for variety mix in some Panko crumbs and stuffing mix)
• ½ Cup of finely chopped onion
• 3 packets of sugar or roughly, one teaspoon
• ½ teaspoon of pepper
• ½teaspoon  of salt
• 2 Tablespoons of parsley
• 3 Tablespoons of butter, melted

Directions:

In a large sauce pan, heat on medium the beef broth and wine.

To create a pocket in the pork chop, lay it flat on a cutting board.  With one hand, evenly press down on the chop with your whole hand to keep it secure to the cutting board.  Start by inserting the knife in the center of the chop and making a one inch opening. Make sure you do not cut through to the other side of the chop. This can be done by feeling the pressure of the knife as you cut. Continue cutting the pocket throughout the chop.

Mix the remaining ingredients thoroughly. Now stuff those pork chops full.

If you have any remaining bread crumb mixture, shape them into balls and set aside.

The beef broth and wine should be simmering, by now.  Add the chops and bread crumb balls and cover with foil.  The cooking time for this dish will be about 7 to 10 minutes, depending upon the size of the pork chops.