You will never fry pork chops again once you try this recipe because they come out moist and flavorful.
6 pork chops (1 inch thick)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 teaspoons paprika
2 eggs (beaten)
2 cups seasoned bread crumbs
3 Papo Seco rolls (cut into cubes)
1 tablespoon olive oil
1 tablespoon butter or margarine
1 small onion (diced)
1 small celery stalk
2 cups chicken broth (or 1 chicken bouillon cube with 2 hot water)
1 tablespoon parsley (chopped)
1/2 teaspoon dried thyme
1 cup cooked corn
Step 1: Cut a slit into each pork chop for stuffing. Season with the spices and set aside while you make the stuffing.
Step 2: Prepare stuffing by sauteing the onion and celery in the butter and oil for about 3 minutes until cooked. Add the bread and the rest of the stuffing ingredients except corn and mix well with a fork until the bread is soft and it has absorbed the broth. Add the corn and mix well. If you find the stuffing too wet add more bread, or add more broth if too dry.
Step 3: Place the beaten eggs and bread crumbs into 2 separate bowls big enough to hold the pork chops for dredging.
Stuff the pork chops with about 2 or 3 tablespoons of stuffing and secure with 2 toothpicks. Coat chops with the egg on both sides, then dredge into the bread crumbs.
Cook at 350 degrees F for about 45 minutes or until golden brown and temperature reaches 165 degrees. This recipe goes great with my Portuguese tomato rice recipe.