How to Prepare Butterfly Pork Chops
- 1). Slice four 2-inch thick cuts from a boneless pork loin.
- 2). Cut the 2-inch thick slice of loin down the middle lengthwise beginning from the top or fattier side with a sharp knife. Do not cut the chop completely through; cut it approximately 1/4 inch from the bottom and spread it open like butterfly wings.
- 3). Combine 1/2 cup all-purpose flour with salt and pepper to taste and dredge the four chops one at a time through the flour mixture dusting both sides. Reserve any extra flour if it is available.
- 4). Place the chops in a skillet containing 4 tbsp. oil that has been preheated on the medium setting.
- 5). Sear the four chops in the vegetable oil for 2 to 3 minutes on each side and remove from the skillet. Reserve the drippings and the skillet.
- 6). Prepare one box of stuffing mix according to the directions on the package and add 1/3 cup finely diced apples to the stuffing mix. Do not cook the mixture.
- 7). Lay the butterfly chops on a greased baking pan with raised sides and place a scoop of the stuffing mixture in the middle of each chop.
- 8). Heat the drippings in the skillet on medium heat, add 2 tbsp. of the reserved flour and stir constantly with a whisk until it is smooth and browned, approximately 3 to 4 minutes.
- 9). Pour inexpensive red wine -- while continuing to stir continually -- into the skillet until the resulting gravy assumes the consistency of whole milk.
- 10
Pour the gravy over the stuffing and the butterfly chops, slide into an oven set at 350 degrees F and cook for approximately 20 to 25 minutes or until the pork chops reach 145 to 165 degrees F as measured by a meat thermometer.
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