Texas Toast Stuffed Pork Chops

 

2 pieces Texas Toast

Salt and black pepper

3 T. olive oil, divided

4 sun-dried tomatoes packed in oil, chopped

1/4 C. grated parmesan cheese

4 boneless pork chops, 1 to 1 ¼” thick

1/2 C. chopped onions

1 tsp. Italian seasoning

1 T. chopped parsley

1/2 C. chicken stock

 

Bake toast according to package directions. Cool. Cut each toast into 1″ pieces. Lower oven temperature to 350° F. Cut a pocket into meaty side of each chop. Place chops on a tray and season with salt and pepper. Place onions and 1 T. oil in a medium microwave proof bowl, cover and microwave 1 minute or until onions are tender. Add a pinch each salt and pepper, the pieces of toast and remaining ingredients and mix to incorporate. Divide stuffing and fill cavity of each pork chop. Thread one or two toothpicks along cut side of chops to seal in stuffing. Heat 2 T. oil in a large ovenproof skillet over medium-to-high heat. Add chops and brown each side. Transfer skillet to preheated oven and bake for 20 to 30 minutes or until chops are thoroughly cooked and reach 160° F. Remove toothpicks and serve.