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1
Preheat the broiler on high, with the rack 5 to 6 inches from the heat.
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2
In a small bowl, mix together the salt, sugar, pepper and cinnamon.
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3
Season the pork chops on both sides with the salt mixture.
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4
Place the chops on a baking sheet and broil for 2 to 3 minutes, until lightly browned.
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5
Flip the chops and cook for 2 to 3 minutes more, until firm to the touch.
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6
Transfer the chops to a plate.
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7
Tent loosely with aluminum foil and set aside.
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8
In a shallow bowl, whisk together the eggs, milk and vanilla until frothy.
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9
With a sharp serrated knife, split the bread horizontally, leaving one end intact like a book.
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10
Place a pork chop inside each slice of bread.
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11
Preheat a large skillet over medium-low heat.
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12
Add 2 tablespoons of the butter and heat until melted.
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13
Dip one bread package into the egg mixture, coating well.
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14
Place it directly in the skillet.
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15
Repeat for two more slices, or whatever will fit in your pan.
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16
Cook for 2 to 3 minutes, until golden brown.
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17
Flip and cook 2 to 3 minutes more, until the other side is golden brown.
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18
Transfer the stuffed toast to a platter and cover loosely.
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19
Repeat the process, using the remaining butter and bread until done.
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20
Serve immediately.
