I serve pork in one shape or form, at least once a week ("the other white meat" as they say) for it's economical, and on top of that often on sale.
The magic pork sale number for me is $2.00 or less per pound! A variety ethnic dishes call for pork, so it's handy to have on hand.
When chops or pork steaks are thin, I bread them, but if thicker (3/4 inch or so) I like to make a slit for a pocket then stuff, sear and finish in the oven.
My favorite stuffing is a combination of spinach, onion, garlic, cheese, and sun dried tomatoes. It's the same mixture I use for stuffed pork loin roast. Since cooking mostly for two, my meats are repackaged in twos for the freezer.
This recipe can easily be doubled. For presentation, you'd be surprised how even a small pork chop can look so huge when stuffed. I've also used the same mixture for stuffed chicken breasts.
Stuffed Pork Chops, for Two
2 3/4 thick pork chops, bone in or not
1 cup drained, chopped frozen spinach
3 - 4 Tabs. diced onion
1 tsp. diced garlic
2 Tabs. diced sun dried tomatoes
1/3 cup grated Parmesan cheese (other cheeses work, too)
salt and pepper
optional: (a few Tabs. of bread crumbs can be used in the stuffing)
Preheat oven to 350.
If desired, trim excess fat from chops, and with a sharp knife carefully make a long slit into pork towards the bone. Season both sides with salt and pepper.
Mix remaining ingredients in a bowl and stuff chops. Pinch to seal and hold together with toothpicks. Any leftover stuffing can be placed on top of chops when they're finishing in the oven.
In a skillet, brown chops on medium high heat to sear, about 5 minutes on each side, then finish by putting skillet in preheated oven for 20 - 30 minutes, depending on size and thickness of chops.
Meat thermometer should read 145-150. Let rest 5-10 minutes, before serving. If desired, gravy can be made from drippings by deglazing the pan. If not making gravy, I still deglaze the pan and save juices for soup stock.
Estimated cost: $2.00 or less; $1.00 per serving or less.