Extremely flavorful. I did use 1 1/2" thick chops so that instead of butterflying, I could cut a pocket in the side. It keeps all that wonderful filling in the chops where it belongs. Instead of using toothpicks to hold the pockets close, use a piece of spaghetti, it falls apart when the chops are done. Browned the chops on the stovetop, then placed in the oven at 325 for 45-60 minutes. Made a pan sauce with browned bits by adding 1/2 cup of white wine, chicken stock and 1 tbls cold butter.
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Extremely flavorful. I did use 1 1/2" thick chops so that instead of butterflying, I could...