On the way home, I stopped by the grocery store. I had no clue what I was going to fix, but I knew I wanted something hearty. As I was browsing the meat counter, I saw boneless butterflied pork chops on sale and I was sold. Pork chops, potatoes, and a vegetable. Nice warm comfort food for a cold winter night.
I decided to go with my Herb-Stuffed Pork Chops, Twice-Baked Potatoes with Cheddar, and some oven roasted asparagus (which happens to be one of my wife's favorites and was also well priced). The pork chops are a versatile dish and the flavors can be changed by using different herbs each time. The recipe calls for two tablespoons of fresh herbs, and you can use any combination you like. Tonight, I decided to go with rosemary (one of my favorite herbs) and marjoram. You could also use parsley, sage, thyme, basil, or oregano. If you do not have access to fresh herbs, you can also use dried, just cut back to a total of two teaspoons instead.
One additional note, I start this dish on top of the stove and then finish it in the oven. I use a stainless steel skillet with no plastic parts, so it can go straight fom the stovetop to the oven. You can also use a Dutch oven; or start the dish in a skillet and then transfer it a baking pan to finish it. If you use two seperate pans, you will want to add the wine to the skillet to heat it, then transfer it along with the pork chops to the baking dish. So here is my Herb-Stuffed Pork Chop Recipe.....
3 tablespoon olive oil, divided, plus additional for stuffing as needed
1/4 cup onion, finely diced
3 cloves garlic, minced
2 tablespoons chopped fresh herbs
1 tablespoon butter
1/2 cup dry bread crumbs
2 lbs boneless butterflied pork chops, trimmed
1/4 cup flour
1 1/2 cups white wine or sherry
Juice of half a lemon