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1
Preheat the oven to 325F.
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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 they are translucent, about 7 minutes.
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4
Remove the pan from heat and stir in the parsley, bread crumbs, salt, pepper, and garlic powder.
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5
Stir in the beaten egg.
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6
If your pork chops dont have pockets cut into them, 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 bread crumb mixture.
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9
Secure the openings with toothpicks and cotton thread or twine.
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10
Dredge the stuffed chops lightly in flour, shaking off the excess.
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11
Wipe out the skillet used previously in making the stuffing and place over medium-high heat.
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12
Add the oil and, when hot, add the chops.
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13
Sear over medium heat until lightly browned, about 3 minutes on each side.
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14
Put water in the bottom of a roasting pan with a rack, being careful not to cover the rack with water.
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15
Place the chops on the rack and cover the roaster with the lid or aluminum foil.
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16
Bake the chops for 1 hour, then uncover and continue baking for 20 minutes longer, to crisp the surface a bit.
