Wardy-Restaurant Food Fast - Episode 12

Quick Stuffed Pork Chops Pork Chops or cutlets- cut about 1 1/2 in. thick. As many as you would like to make. Bread- Approx 1/2 cup per chop Butter- 1-2 tbs per chop Stock- 1/2 cup Poultry seasoning, or an Italian blend, or a mix of sage, thyme, rosemary(not too much). This is to season the butter for the stuffing. Use more than you would think necessary. Lay the pork on a cutting board and put your knife flat next to it. The blade will normally come about half way up the chop. By keeping the knife on the board you assure yourself that you won't cut through the side when you're making the pocket. Make a small entry into the fatty side of the chop, and by angling the blade, expand the pocket so it will fit about 1/8 cup of stuffing. Season the chops and quickly brown in a pan. You aren't trying to cook them completely. Start the stuffing by melting butter in a small saute pan and add the seasonings of your choice. Tear the bread into a bowl, add the seasoned butter and mix. To get the right consistency add a little stock. Jam the stuffing into the par cooked chops and finish in the pan.