This dish takes a bit of attention, but the results are well worth the effort for a special meal. The steam that rises from the water in the bottom of the pan keeps the pork chops tender and moist. Mom used canning jar rings instead of a rack to elevate the chops above the water.

　　

Ingredients

serves 4

　　3 tablespoons butter

　　1 medium onion, finely chopped

　　2 tablespoons chopped fresh parsley

　　1/2 cup bread crumbs

　　1 teaspoon salt

　　1/4 teaspoon pepper

　　1/8 teaspoon garlic powder

　　1 large egg, lightly beaten

　　4 bone-in pork chops, about 1 1/2 inches thick, with pockets

　　1 cup all-purpose flour

　　1/4 cup vegetable oil

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Melt the butter in a large skillet over medium-high heat. Add the onions and sauté until they are translucent, about 7 minutes. Remove the pan from heat and stir in the parsley, bread crumbs, salt, pepper, and garlic powder. Stir in the beaten egg.

　　

Step 3

If your pork chops don’t have pockets cut into them, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.

　　

Step 4

Fill the pocket of each chop with the bread crumb mixture. Secure the openings with toothpicks and cotton thread or twine.

　　

Step 5

Dredge the stuffed chops lightly in flour, shaking off the excess. Wipe out the skillet used previously in making the stuffing and place over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes on each side.

　　

Step 6

Put water in the bottom of a roasting pan with a rack, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour, then uncover and continue baking for 20 minutes longer, to crisp the surface a bit.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.