Drunk and Stuffed Chops!

Man these chops are living the life huh? Drunk AND stuffed! For dinner, I made some stuffed pork chops braised in Greg's favorite beer, Sierra Nevada. Served over some more cheesy grits and it's comfort food to the max!

Ingredients: (2 servings)


1 Tbsp butter
1 c cubed bread
1/2 c mushrooms, sliced
1/4 c onions, chopped
1/4 c parmesan cheese, grated
1 tsp Italian seasoning
1 Tbsp olive oil
2 bone-in pork chops (3/4-inch thick)
1 (12 oz) bottle beer
1 Tbsp fresh parsley, chopped


Prep:


1. Melt butter in a Dutch oven. Add bread, onions and mushrooms and sauté until soft, about 5 minutes. Remove from heat and add seasoning and parmesan.


2. Make slits in pork chops to form a pocket. Stuff with bread mixture and skewer shut with toothpicks if necessary.


3. Heat olive oil in the same pot. Brown chops over medium heat for 5 minutes on each side. Add beer and simmer over low heat for 30 minutes, until internal temperature reaches 160ºF, turning chops once in the middle. Remove chops to serving plates.


4. Turn heat to high and boil the liquid until thickened, 5 minutes. Pour over pork chops and sprinkle with parsley.