Delectable Stuffed Pork Chops
2 packages DV Farm butterfly chops (4 chops total)
2 cups cooked stuffing
Salt and pepper
1 T. olive oil or DV Farm lard
2 garlic cloves, minced
1/4 t. dried thyme
1/2 cup white wine or chicken broth
2 T. flour
3/4 cup chicken broth
Preheat oven to 350 degrees. Pound butterfly chops to slightly flatten. Sprinkle both sides with salt and pepper. Fill each with 1/2 cup stuffing, fold over and secure with toothpicks. In a large ovenproof skillet (we used cast iron), brown chops in oil, approximately 1-2 minutes each side, medium-low heat. Place skillet in preheated oven. Bake, uncovered, for 18 minutes. Remove pork from skillet to a platter, cover with foil.
In the same skillet on the stovetop, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add 1/2 cup wine/broth, stirring to loosen browned bits from pan. In a small bowl, combine flour and 3/4 cup chicken broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove toothpicks from chops; serve chops with gravy.