Stuffed Boneless Pork Chops

• 6 boneless pork chops - cut from a boneless pork loin about one inch thick.
• 1 cup milk
• 1 cup cornmeal
• 1/2 cup flour
• 1 dash chili powder
• 1 dash salt
• 1 dash black pepper
• 1 dash garlic powder
• vegetable oil
• 1 bunch fresh basil
• garlic cloves - about 8
• 1/2 cup grated Parmesan cheese
• 2 tablespoons sun-dried tomatoes
• 2 tablespoons capers
• olives Pimento, - about 10
• olive oil - for drizzling

1. Make a pocket in the pork chop. Do not make the pocket on the side with the outer fat.
2. For the stuffing, combine all of the ingredients in a food processor and give a few good chops. Do not over process the stuffing.
3. Stuff the pork chop before coating.
4. Combine the cornmeal and flour along with the dashes of seasonings.
5. Dip the stuffed pork chops in the flour-cornmeal mixture first, then in the milk and back in the flour-cornmeal mixture.
6. Heat a large frying pan with about a 1/2 inch of vegetable oil. Carefully, place the pork chops in the hot oil and let the coating get a beautiful golden color on each side. This takes about 3-4 minutes per side. Remove the pork chops and place in a baking dish.
7. Preheat Oven 350 degrees:
8. Bake the pork chops for about another 15- 20 minutes.

pork chops, milk, cornmeal, flour, chili powder, salt, black pepper, garlic powder, vegetable oil, fresh basil, garlic, parmesan cheese, tomatoes, capers, olives, olive oil

Taken from www.yummly.com/recipe/Stuffed-Boneless-Pork-Chops-1673302 (may not work)