Monday 9 January
Bigg's had a sale on already-butterflied boneless pork chops, pink and pretty. So we stocked up, and since we had a last bowl of the sausage stuffing from Christmas left, this was the time to stuff a couple.
The only thing we didn't have was the timing, so we went here and read a few of the hundreds of reviews. They warn you that you shouldn't cook the chops as long as recommended in the original recipe, 25 minutes; our 1 1/2 inch thick (Before Butterflying) chops, once seasoned, stuffed, and toothpicked closed, took 2 minutes to brown on each side, and 17 minutes in a 350º oven to cook quite enough.
Pretty good, really.
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