MY "Stuffed Pork Chops" ~ Easy and Excellant!

I love to share a good recipe that I know draws family and friends around the dinner table...it's comforting to my heart to be a part of sharing that priceless time. So, here's one of my all-time faves for "Autumn" and bringing the family home for Sunday dinner. And remember ~ Sunday dinner doesn't have to be on Sunday...it's more important that you gather together EVERY chance you get! So make some great Autumn time memories, and feel free to put this recipe together in your home and love on those around you!!!

Suzi's Stuffed Pork Chops (Feeds 4 Hungry Adults, or 2 Adults and 4 Young Children!)

Note: This recipe calls for 4 solid 1 1/2 inch thick Pork Chops. Now, I prefer to buy a large whole pork loin when on sale and slice my 'own' chops, and also cutting a pork 'roast' or two, to freeze. If you do not want to do this, you can use bone in pork chops, or center cut, as long as they are NO LESS than 1 and 1/2 inches thick!

4 Bone in or Center Cut Pork Chops (cut a FULL 1 and 1/2 inches thick)
1 box of Stove Top or other Stuffing Mix (I use and prefer 'lower sodium' mixes)
1/2 stick of REAL butter
1/2 cup Craisins or Dried Cherries
1/3 cup real mayonaise (I use Hellmans Light)
1 cup Panko Bread Crumbs
1 T. onion powder
1 T. garlic powder
2 T. Herbes DeProvince or Italian Herbs, divided into 1 T. each (1 T. will be in your stuffing mix, 1 T. will be in your meat coating. You will add these by crushing between your palms to release their full flavor before using in the baking process)

First, make your stuffing mix according to package directions. You will be using the butter listed in this process AND 1 T. of the Herbes DeProvince or Italian Herbs. When stuffing is cooked and cooled about 15 minutes, add the 1/2 cup of Craisins or dried Cherries to the stuffing and stir in until mixed throughout. Sit aside.
Preheat your oven to 350 degrees F.
Prepare your chops: "Pocket cut" your chops...use a sharp, small knife, and cut a pocket of about three inches on the top fat edge of your chop...DO NOT cut all the way through to each end. You want to cut 'in' the chop, making a pocket that goes to each end INSIDE. If you look on YouTube for stuffing pork chops you'll find video's to walk you through. You want a smaller opening, but a big hidden pocket to put your stuffing in that will get stuffing all through the chop.
Prepare your coating: Put your panko crumbs on a plate or a shallow bowl. Add your onion pwdr., garlic pwdr, and the rest of your Herbs. Mix these together, set aside.
After you have cut your pockets: take two T. of mayo and completely and thickly coat your chops. Now press each side of your chops into the crumb coating until each side is coated and place in a well sprayed shallow roasting pan (I use a stone roasting pan). Bake in your preheated oven for about 30 minutes, turning once after 15 minutes. BUT MIND THIS: use a meat thermometer, and insert it SIDEWAYS into the topside of the chop, NOT down, into stuffing, but sideways into the meat. You want to roast to a full 140 degree's for the meat, remove from oven and let rest a full ten minutes. DO NOT OVERCOOK YOUR PORK, but DO use fresh meat and learn to use your meat thermometer.
THIS RECIPE IS TRULY VERY VERY VERY EASY and extremely delicious. If you coat it and cook it properly, you will NEVER see another piece of dry pork in your life. Make it with love and love what you make! ENJOY! (I serve this dish with fresh broccoli spears and a huge fruit incorporated salad and home-made vineagrette)