Stuffed Pork Chops

Instructions

1. Preheat your oven to 375°F (190°C). This allows it to reach the proper temperature while you are preparing the other ingredients.
2. Use a sharp knife to carefully cut a pocket into each pork chop, starting at the thick side. Be cautious not to cut all the way through the chop.
3. In a mixing bowl, combine breadcrumbs, Parmesan cheese, dried thyme, dried sage, salt, and black pepper. Mix them well for an even stuffing mixture.
4. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
5. Add the sautéed onions and garlic to the breadcrumb mixture. Stir in the chicken broth to moisten the stuffing mixture. It should hold together but not be soggy.
6. Stuff each pork chop pocket with the prepared stuffing mixture. Pack it in firmly, but be careful not to burst the pocket. Secure with toothpicks if needed.
7. Heat another tablespoon of olive oil in the same skillet over medium-high heat. Place the stuffed pork chops in the skillet and sear them for 2-3 minutes on each side until they are golden brown. This will lock in the juices.
8. Transfer the seared pork chops to a baking dish. Add a pat of butter on top of each chop to enhance flavor during baking.
9. Place the baking dish in the preheated oven and bake for 20 minutes. Check the internal temperature; it should reach 145°F (63°C) for safety. You can use an instant-read thermometer.
10. When done, let the pork chops rest for about 5 minutes before serving. This allows the juices to redistribute throughout the meat.
11. Garnish with fresh parsley if desired, then serve warm. Remember to remove any toothpicks before serving.