Broccoli Stuffed Pork Chops

Here is the newest recipe in my cookbook:

Preheat oven to 375 degrees.

Stuffing:
1/2 cup cooked broccoli, chopped
1/3 cup onions, minced
2 cloves garlic, minced
2 tsp fresh parsley, chopped
pinch dry thyme
1/4 cup StoveTop™ Stuffing
1/4 cup Romano cheese, grated
2 Tbsp olive oil
1 egg, beaten
2 tsp butter, softened
fresh ground pepper

Heat olive oil in saucepan, add onions and garlic, saute’ until transparent.

Add broccoli, parsley, thyme, and pepper.

Heat while stirring and until thoroughly mixed.

Add stuffing mix, cheese, butter and this mixture to the egg. Mix well.

Pork Chops:

1 cup flour
3 eggs, beaten
3 pork chops, THICK cut.
olive oil

Cut pork chops down the center without peircing all the way through the chop, making a nice pocket inside.

Fill each pocket with the stuffing mixture.

If you want you can use skewers to hold the chops together, or “sew” them shut. What I do, is immediately dip the “open” end in flour, which helps it all bind together.

Dip the pork chops in flour, then egg, then flour again.

In a medium skillet, heat olive oil and brown the chops on each side (and the opening of the pocket).

Remove chops and put them in a deep oven safe dish.

Bake COVERED at 375 degrees for 30 minutes.

Sauce:

2 cups chicken broth
1/4 cup milk
1 1/2 Tbsp. cornstarch
1/4 tsp dry mustard
1/4 tsp dry sage, rubbed
1 tsp garlic powder

In a saucepan, heat the chicken broth to a boil.

Stir the cornstarch and milk together BEFORE adding to the chicken broth.

Add the constarch/milk mixture to the broth, stirring.

Add the dry mustard, sage and garlic powder.

Keep heating until slightly thick.

(if mixture gets thick, slowly add more milk)

When the first 30 minutes is up on the chops, pour the sauce over the chops and continue backing UNCOVERED for another 30 minutes.