how too make stuffed pork chop's?
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These are soo simple, yet sooo goodYou're sure to love them (I use white bread, but you could do the wheat, white or both) Raisin and Bread Stuffed Pork Chops 4 slices whole-wheat sandwich bread, cubed 1/4 cup raisins 1/4 cup fresh parsley, chopped 2 tablespoons butter, melted Coarse salt and ground pepper 4 boneless pork loin chops (6 to 8 ounces each, 3/4 inch thick) 1 tablespoon light-brown sugar Directions 1.Heat broiler, with rack set 4 inches from heatLine a rimmed baking sheet with aluminum foilIn a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon waterSeason stuffing with salt and pepper; toss to combine2.Place pork chops on prepared baking sheetUsing a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffingPress each one down to flatten slightlySeason chops with salt and pepper, and sprinkle with brown sugar3.Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes
