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1
Preheat the oven to 325 degrees F.
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2
Melt the butter in a large skillet over medium-high heat.
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3
Add the onions and saute until translucent, about 7 minutes.
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4
Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder.
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5
Stir in the beaten egg and parsley.
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6
To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge.
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7
Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
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8
Fill the pocket of each chop with the breadcrumb mixture.
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9
Secure the openings with toothpicks.
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10
Place the flour in a shallow bowl.
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11
Dredge the stuffed chops lightly in the flour, shaking off the excess.
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12
Wipe out the skillet used previously for the stuffing and place it over medium-high heat.
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13
Add the oil and, when hot, add the chops.
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14
Sear over medium heat until lightly browned, about 3 minutes per side.
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15
Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water.
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16
Place the chops on the rack and cover the roaster with the lid or aluminum foil.
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17
Bake the chops for 1 hour.
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18
Let rest, remove the toothpicks and serve.
