I made this tonight and my husband and 8 yr old daughter, who is very picky, loved it. I did make some changes. I used Italian seasoned bread crumbs and added chopped mushrooms and oregano to the stuffing. I didn't use the salt or sugar in the stuffing, and I didn't need the extra butter or the beef broth because I grilled my chops. I rubbed some garlic, oregano, paprika, black pepper and salt on the chops before I grilled them. I seared the chops on high heat and then slow-grilled them on indirect low heat for about 40 minutes. Here's a tip that was given to me by a friend that makes keeping the stuffing inside the chops much easier. Cut a slit about 1.5 inches through the fat side of your chop. Then open up the inside of the chop using a fan-motion w/ your knife. You'll still have the small opening but will have a nice pocket opened up inside. Fill with the stuffing. Cut some lemon wedges slightly larger than the opening in the chop and squeeze the juice out-I used the juice in a pitcher of iced tea. Pop the lemon wedge into the opening in your chop with the rind facing out. Your stuffing won't fall out and no need for toothpicks!
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I made this tonight and my husband and 8 yr old daughter, who is very picky, loved it. I did...