1/2cupwhite whole wheat flour or all-purpose flour
Place rack in the center of your oven and preheat the oven to 325°F.
Remove pork chops from the refrigerator and pat very dry with paper towels. Season on both sides with the salt and pepper. Set aside.
Heat the butter and olive oil in a large, oven safe skillet (such as a cast iron skillet) over medium-high heat. Once the butter melts, add the shallot and saute until translucent, about 3 minutes. Stir in the sage.
Remove the pan from the heat. Stir in the breadcrumbs and Parmesan.
Then, stir in the beaten egg. Push the mixture around in the skillet quickly so that the egg cooks and moistens the breadcrumbs.
Make a pocket in each pork chop. Insert the point of a small, sharp knife horizontally into the fat-covered edge (the edge opposite the bone). Place your other hand on top. Carefully move the knife back and forth to create a deep pocket that is 1 1/2 to 2 inches wide. Do not cut all the way through.
Using a small spoon or your fingers, fill each pocket with one-quarter of the breadcrumb mixture. Secure the pocket openings with toothpicks.
Place the flour in a shallow bowl or pie dish. Working one at a time, dredge each pork chop with flour, shaking off any excess.
With a clean paper towel, carefully wipe out the skillet you used for the stuffing. Heat the canola oil in the skillet over medium high. Once the oil is hot, swirl to coat the pan. Brown the pork chops on both sides until lightly golden, about 3 minutes per side. Work in batches as needed, ensuring that the chops do not touch as they cook or they won’t brown properly. (I was able to cook 2 chops at a time in my 12-inch cast iron skillet.)
Pour a little water into a roasting pan or baking dish so that it fills the bottom of the dish with a thin layer. Place a rack inside (if you don’t have a rack that fits into your dish, make rings out of aluminum foil that are large enough to rest chops on so that the chops don’t touch the bottom of the pan—you'll need one ring per chop). Place the chops on the rack (or rings) and cover with a lid (if you have one) or aluminum foil.
Bake the stuffed pork chops for 25 to 35 minutes, until an instant read thermometer inserted into the thickest part of the meat (not the stuffing or touching bone) registers 135°F. (Pork is considered safe to eat at 145°F, but the temperature will rise as the pork rests. DO NOT over cook or your chops will be dry.)
Transfer the chops to a serving plate. Cover and let rest 10 minutes. Enjoy!
TOSTORE: Refrigerate leftover pork chops in an airtight storage container for up to 3 days.
TOREHEAT: Gently rewarm pork chops in the air fryer or oven at 350°F, in the microwave, or in a skillet on the stove.
TOFREEZE: Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.