Stuffed natural pork cutlets

Ingredients:

• 4 natural pork chops on the bone, approximately 4 cm thick.
• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 0.5 cups breadcrumbs
• A pinch of salt
• A pinch of black pepper
• A pinch of garlic powder
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh parsley
• 1 cup premium flour
• 1/4 cup vegetable oil

Preparation:

1. Preheat oven to 160°C.
2. In a large skillet over medium heat, melt the butter. Add the onion and cook until translucent, about 7 minutes. Remove the skillet from the heat and stir in breadcrumbs, salt, black pepper, and garlic powder. Add the beaten egg and parsley.
3. To cut pockets in the patties, insert the tip of a small, sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 4 cm wide.
4. Fill the pocket of each cutlet with the breadcrumb mixture. Secure the openings with toothpicks.
5. Place flour in a shallow bowl. Lightly coat the stuffed patties in the flour, shaking off any excess. Wipe out the frying pan you used to fry the filling and set it over medium-high heat. Add the vegetable oil and, when hot, add the patties. Fry over medium heat until lightly browned, about 3 minutes per side.
6. Place a rack in a roasting pan or baking sheet and add water, being careful not to let it reach the rack. Place the stuffed patties on the rack and cover the roasting pan with a lid or foil. Bake the patties for 1 hour. Let them rest, remove the toothpicks, and serve.
   
   Note
   
   If you don't have a rack, you can make rings out of foil and place the pork chops on them to prevent them from sticking to the bottom of the pan.