Big Joe’s ‘Stuff Your Face’ Pork Chops

By jtoro_318

Ingredients

• 4 medium cut bone-in loin pork chops
• 6 slices of bread torn into small pieces
• 4 tablespoons butter, divided
• 1 cup yellow onion, diced
• 2 tablespoons fresh parsley
• 1 tablespoon fresh sage
• Salt & pepper to taste
• Pork seasoning
• 2 – 1/2 cups beef broth, divided
• 1 teaspoon Dijon mustard
• 1 teaspoon Gravy Master
• Quick-mixing flour (Wondra)

Details

Adapted from nj1015.com

Preparation

Step 1

Make small slit in fat side of pork chop with pairing knife and carefully cut inside of chop to form a pocket. Season chops with salt, pepper, and pork seasoning.
Combine bread, onions, 1 tablespoon of melted butter, parsley, sage, and salt & pepper to taste. Add 1/2 cup beef broth, a little at a time, to stuffing mixture making
sure it sticks together but is not too wet. Heat 3 tablespoons of butter in a skillet large enough to fit all four pork chops. Brown chops over medium heat about 5 minutes on each side.
Once chops are nicely browned, add 2 cups beef broth and simmer on low with lid on
for 30 minutes. Turn chops a couple of times during the simmer. Transfer pork chops to a plate and tent with foil.
Return pan with broth to medium heat. Whisk in 1 teaspoon of Dijon mustard and 1 teaspoon Gravy Master. Once sauce comes to a slow boil shake in a little Wondra at a time while whisking until desired gravy thickness.
Return chops to pan with any juices and coat with gravy. Serve and enjoy! These pork
chops are excellent with homemade applesauce and sautéed brussel sprouts with garlic, red wine vinegar, and parmesan. Serves 4