Chef Nader, of Bravo! Nader, shows News 12's Lily Stolzberg how to make stuffed pork chops.

Pork chops:
Ingredients:
- Single bone French-cut pork chop (double cut)
- 3 oz. extra virgin olive oil
- 1 tbsp. fresh garlic, chopped
- 1 lb. chopped sausage
- 1 head of broccoli rabe
- 1 tbsp. parmesean cheese
- 4 oz. dry-cubed mozzarella
- flour
- beaten eggs
- Panko Bread Crumbs
- 3 tbsp. oil

To open the pork chop, cut it all the way down and not through it to make a pocket. Then, butterfly it and place plastic wrap on the top and bottom.

Use the smallest side of the mear hammer to carefully pound the chop thin.

To make the stuffing, heat the extra virgin olive oil, sautee the fresh garlic and add the chopped sausage but do not move it around. Cook until the sausage is browned.

After the sausage is done, add the broccoli rabe head and sautee until wilted. Then, stir in the parmesan cheese

After about two minutes, add the mozzarella and mix it in without it melting. Take the mixture and cool it on an ice bath.

When cooled, place the pork chop on a board, fill it with the cooled stuffing mixture and fold it over. Dip the chop into flour and cover completely while patting off excess.

Then, dip the cop into beaten eggs and cover with Panko Bread Crumbs. Heat oil until it smokes, then turn the heat to medium and brown the chops on each side to make a crust and seal them.

Put pork chops in a pan, cover them, and bake for 15 minutes in a 500-degree oven. After 15 minutes, add the sauce into the pan and bake, uncovered, for another 15 minutes.

 

Sauce:
Ingredients:
- 6 tbsp. extra virgin olive oil
- 2 tbsp. ground fresh garlic, chopped
- 4 oz. Chardonnay wine
- 8 oz. brown veal gravy
- 4 oz. chicken stock
- 5 leaves fresh basil, chopped
- 1 tbsp. A1 Steak Sauce

In a pan, heat the olive oil and add the fresh garlic and brown it. Then, add the wine, brown veal gravy, chicken stock, fresh basil leaves and A1 Steak Sauce.

Reduce the sauce for 10 minutes.