Preacher Stuffed Pork Chops

Directions

1. In a mixing bowl, use a rubber spatula to combine the breadcrumbs, scallions, garlic, parsley, and rosemary or thyme (if using).

2. Melt the unsalted butter in a medium skillet over medium heat. Add the breadcrumb mixture, season with a generous pinch of kosher salt and black pepper, and cook, stirring, until the mixture is fragrant and evenly coated with the butter, 2-3 minutes.

3. Add the wine or low-sodium chicken broth. Cook, stirring occasionally, until the broth is absorbed, about 30 seconds. Transfer to a medium bowl and let cool slightly. Stir in the Monterey Jack and Parmesan.

4. Working with one pork chop at a time, place one hand flat on top of the pork chop with the bone side facing away from you. Use a boning knife or another sharp, thin knife to cut a large pocket in the chop, going all the way to the bone. Use your hands to evenly season the exterior and inner pocket of the chops with Sweet Preacher seasoning.

5. Evenly and firmly fill the pockets with the stuffing. Press the top of the chops with your palm to flatten for even browning, but do not let the stuffing come to the edge (it will naturally expand and push out a little as the chops cook).

6. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until very hot but not smoking. Add 2 of the pork chops and cook until well browned, 3 to 4 minutes per side (they will not be cooked through). Transfer to a rimmed baking sheet. Add the remaining 1 tablespoon olive oil to the pan and repeat browning the remaining 2 pork chops and transferring to the baking sheet.

7. Place the baking sheet in the oven and roast until the pork chops are just cooked through, 5 to 15 minutes. Let rest for 5 minutes and then serve.