Ingredients
Units
Scale
- 6 boneless loin pork chops (about 1 inch in thickness with a slit made for a pocket)
- Andria's Barbecue Sauce
- Toothpicks, to seal the chops
- Cooking oil, for frying
For the Rub:
- 1/4 tsp. fresh grated nutmeg
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/2 tsp. red pepper flakes
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
For the Stuffing:
- 4 - 5 roasted garlic cloves
- 1/2 cup fresh Italian parsley - chopped
- 2 - 3 scallions - chopped
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 tbs. olive oil
Instructions
For the Rub:
- Combine all the seasonings in a small bowl and mix.
For the Stuffing & Chops:
- Using a sharp knife, carefully make a slit in the pork chops to form a pocket. Do Not cut all the way through, just enough to form a pocket.
- Mix together the chopped parsley, scallions, roasted garlic, Parmesan cheese and olive oil.
- Using a small spoon, fill the pocket made in the pork chop.
- Secure the pocket with a toothpick.
- Gently, massage the rub mixture on to each side of the stuffed pork chops.
- Heat a large cast iron frying pan with a tablespoon of cooking oil.
- Place the pork chops in the heated pan and cook for about 3-4 minutes per side.
- After one side is cooked, brush with the Andria's Barbecue Sauce and cook 3 - 4 minutes on the other side, then brush with the Andria's Barbecue Sauce. Give each side with the brushed Andria's Barbecue Sauce about another minute to get a nice char.
- The pork chop should register 145 degrees F. for doneness and the juices should run clear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
