Stuffed Pork Chops

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  4 Pork Chops, Bone-In(908g)

  Boneless pork loin roast. Wider and fattier than tenderloin — both work.

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  1 tsp 1 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  1.5 tbsp Unsalted Butter
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Shallot(30g)
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  0.5 tsp Sage, Fresh
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  0.5 cup Bread Crumbs, Dry, Plain
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  3 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 Egg, Whole, Large(44g)
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  0.5 cup Flour, All-Purpose, White
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  2 tbsp Vegetable oil

Instructions

1. 1Pat the pork chops dry with paper towels and season both sides with the kosher salt and ground black pepper. Set aside.
2. 2Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter melts, add the shallot and sauté for 3 minutes until translucent. Stir in the fresh sage, then remove from heat. Stir in the bread crumbs and Parmesan, then add the beaten egg and stir quickly for 1–2 minutes until the egg cooks and moistens the breadcrumbs.
3. 3Create a horizontal pocket in each pork chop by inserting a small sharp knife into the fat-covered edge opposite the bone and carefully moving it back and forth to create a 1½–2 inch wide pocket without cutting all the way through. Fill each pocket with one-quarter of the breadcrumb mixture and secure with toothpicks.
4. 4Place the flour in a shallow bowl. Working one at a time, dredge each pork chop in flour and shake off excess.
5. 5Heat the vegetable oil in the skillet over medium-high heat until shimmering. Brown the pork chops for 3 minutes per side over medium-high heat until golden brown, working in batches so they don't touch.
6. 6Transfer the browned pork chops to a baking dish with a thin layer of water at the bottom, placing them on a rack or foil rings so they don't touch the pan. Cover with foil and bake at 325°F for 25–35 minutes until an instant-read thermometer inserted into the thickest part of the meat registers 135°F.
7. 7Remove from heat and let rest for 10 minutes.
8. 8Divide the pork chops evenly among 4 airtight containers while still warm, and store in the refrigerator for up to 4 days.