Quote Originally Posted by boost
I suggest you buy bone in and 1 1/2-2 inches thick. You wont find these out at your local grocery store most likely, but if you go during business hours the butcher will be there and will cut them for you. If they ask what you are using them for just say "Im going to stuff them" theyll know whats up.

mm my favorite thing to do with pork chops short of stuffing them would be to kinda do a stovetop braise. You take a pan and put olive oil in it, get the oil hot then put in your garlic and onions. Press some fresh rosemary or thyme into both sides of your chop, also season it ldo. Sear both sides in the hot pan, then deglaze (poor in) some chicken stock and white wine, wine first so that you can cook out the alcohol. It should be maybe 1/4-1/2 inches deep or something like that. Cover the pan and reduce heat to low. Cook til the chop is medium. Remove the chop and tent it with foil, do not cut into it until its rested except to check its doneness. If you have no remaining liquid, add some more stock, otherwise wisk in about a tablespoon or two of butter. Do not melt the butter into your sauce, whisk it in. Poor on top of your chop and eat.

I like this with mashed potatoes and brocolaccini or asparagus. Alternatively you can peal and cube your potatoes, par steam them, then toss them in the pot with the chop. Theyll pick up some juice and taste really good.
mmmmmmmmmmm