Antonio bought the most beautiful pork chops the other day. I figured the best way to treat them was minimally. They came out divine, so I had to share. If you try them out, let me know how your results are.
2 double-cut frenched pork loin chops at 1 1/2 inches thick
Salt and freshly ground pepper
1/2 cup panko bread crumbs
1 Tbs. dried oregano
2 Tbs. chopped almonds
3 Tbs. olive oil
1 Sharp paring knife
1 large mixing bowl
1 large frying pan
Preheat an oven to 400°F.
Sprinkle the chops with salt and pepper to taste.
Insert a sharp paring knife into one long side of each chop to make a 1-inch slit.
Mix the bread crumbs, oregano, and almonds in a bowl.
Stuff the pocket of each chop with the bread crumb mixture.
Warm the olive oil in your frying pan until almost smoking.
Put in the chops and brown, 4 minutes per side.
Put the pan to the oven for 7 minutes.
Put chops on a plate and cover them with aluminum foil – let them sit for 5 minutes.
Eat & enjoy