I have 2 butterfly pork chops, any ideas on what to do with them?

Stuffed Pork Chops

A delicious and sure to impress dish perfect for two. Double this for a family meal or consider other pork recipes.

Serving: 2 / Prep: 15 min / Cook: 60 min / Total Time: 75 min

2 loin cut pork chops with pocket

1 small egg, beaten

2 tbsp all-purpose flour

1 tbsp vegetable oil

1 tbsp butter

1 tbsp onion

1/4 cup apple peeled and finely chopped

1 tbsp dried cranberries finely chopped

1/2 cup crumbled cornbread

dash dried sage

dash dried thyme

dash salt

dash pepper

MELT the butter in a medium skillet over medium heat and sauté the onion for three minutes. Add the cranberries and apple and cook for an additional minute.

IN a large bowl mix the corn bread, sage, salt, pepper, and thyme. Add the apple mixture and 1 1/2 teaspoon beaten egg.

CAREFULLY stuff the pork chops with the stuffing. Close the pocket with wooden toothpicks.

Dip the pork chops in the remaining beaten egg and then into the flour.

HEAT the oil in a large heavy skillet over medium heat. Cover and cook the pork, turning occasionally, until the juices flow clear when chop is pierced (about 1 hour).

Enjoy & good luck!..._;-)

Butterfly Pork Chops

Here's a recipe for Stuffed Pork Chops. I have made these before and the family loved it. Although the recipe calls for an outdoor grill, you could get the same effect with a stove top grill as well. As for sealing the stuffing into the pork, you could use a toothpick or two for the same.

STUFFED PORK CHOPS

INGREDIENTS

2 ounces smoked Gouda cheese, shredded

4 slices bacon, cooked and crumbled

1/4 cup chopped fresh parsley

1/8 teaspoon ground black pepper

2 (2 1/4 inch thick) center-cut, bone-in pork chops

1 teaspoon olive oil

1/4 teaspoon salt

ground black pepper

DIRECTIONS

Preheat an outdoor grill for medium heat.

In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.

Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.

Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

BUTTERFLY PORK CHOPS

4 thick pork chops, butterflied

1 to 2 tbsp. oil

Salt and black pepper to taste

1/2 c. water, or chicken broth, or apple juice, or white wine

Spiced apple rings and parsley for garnish

TIP: To butterfly pork, remove bone and slice down length of chop without cutting all the way through; spread and flatten out to form a butterfly shape.

1. In a large heavy skillet heat oil. Add chops and brown on both sides. Discard oil.

2. Sprinkle chops with salt and pepper. Add liquid.

3. Bring chops to a boil. Reduce heat. Cover. Simmer 30 to 40 minutes (until chops are tender, turning occasionally to cook evenly). Cooking time depends on thickness of chops.

4. Skim fat from liquid. Arrange chops on serving platter. Spoon pan drippings over chops. Garnish with apple rings and parsley.

Just awesome...

Honey-Baked Pork Chops

2 teaspoons vegetable oil

2 butterfly pork chops

1 Tablespoons Honey

2 Tablespoons and 2 teaspoon water

1 Tablespoons. and 1 teaspoon of soy sauce

1/3 small onion chopped

1/8 teaspoon ground ginger

1/8 ground black pepper

Pre-heat oven to 325

Heat oil in a skillet over medium heat, and brown the pork chops about 5 min. on each side. Transfer to a baking dish.

In a bowl , mix the honey, water, soy sauce, onion, ginger and pepper in baking dish.

Bake pork chops 40 min. in preheated oven.

This dish is delicious

Yes try stuffing them...

Mix up a batch of stove top stuffing.

Then cut a slit into the sides of the pork chops and fill them (only halfway...they'll expand as they're cooked) with the stuffing mixture. Bake them in a 375 degree oven until the inside is 155 degrees. bring them out of the oven to cool for 5 minutes, and serve with broccoli and a brown gravy.

Keep it simple, most recipes are over loaded with ingredients.

Flatten the chops.remove any bone.

Dust with flour, and season with salt and pepper.

In a frying pan heat 3 tbsp olive oil, fry the chops on both side for 3 mins.

To the pan add 2 tbsp flour stir and add 5 tbsp Balsamic or wine vinegar, add 1/4 pint water and stir till the sauce thickens.

Simmer for 5 mins.

Serve

A compound butter made with room temp. butter and blue cheese. You can make it as cheesy as you like. If you want the "true" recipe...I assume you mean measurements, it is available on foodnetwork.com, however, it is very hard to screw this up. I use this recipe often and I just eye-ball it. You can also cook the pork chops however you like...pan sear, roast, broil, whatever! lol You can secure them with twine but I think this is a bit tedious for pork chops. I would just use toothpicks. Good luck!

INGREDIENTS:

4 thick bone-in pork chops, at least 1 1/4-inches thick

salt and pepper

.

Stuffing:

6 tablespoons butter

1/2 cup diced celery

1/2 cup diced onion

1/4 cup diced red bell pepper

1/4 to 1/2 cup cooked corn kernels

2 cups cornbread crumbs, from freshly made cornbread or packaged crumbs

1/2 cup chopped golden raisins or dried cranberries

1/3 cup chopped pecans

1/2 teaspoon dried thyme

dash sage, crumbled, optional

chicken broth, about 1/2 cup, to moisten

salt and pepper, to taste

PREPARATION:

Cut a pocket into the meaty side of chop, cutting in all the way to the bone.

In a saucepan, heat butter over medium low heat; add celery, onion, and bell pepper. Saute vegetables until tender. Add remaining ingredients, adding enough chicken broth to moisten as desired and taste before adding salt and pepper.

Stuff pockets of pork chops with the stuffing mix. Set remaining stuffing mix aside. In a large skillet over medium heat, brown the chops, turning carefully to brown both sides. Push chops aside and spoon remaining stuffing in the middle of the skillet (if your skillet is not oven-safe, use a baking dish), then position the chops over the stuffing. Cover the skillet or baking dish and bake at 350° for about 25 to 30 minutes, until chops are cooked through.

Serves 4.

cover in garlic salt and pepper. melt butter in a pan. cut onion and add to the pan with the melted butter. cook onion until golden. add pork chops and fry until they are fully cooked inside and golden brown on outside. Serve with mash potatoes and veggies.

The best way to pick butterfly cut pork chops is to look for ones with little fat on the outside. you know the white stuff on meat before you cook it. Then thick or thin depending on what your tastes are.