Stuff chops with Rosemary-Grape Stuffing
2 tablespoons olive oil, divided
2 leeks, white part only, rinsed and chopped
1 cup seedless red grapes, rinsed, and halved
2 teaspoons dried oregano
1 teaspoon dried rosemary, divided
1 1/2 cups unseasoned bread cubes or day old bread
1/2 cup chicken broth
4 bone in pork chops 1-1 1/2 inch thick
1 1/2 cups Japanese style bread crumbs (panko crumbs)
1 stick butter
Preheat oven to 375 degrees
Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute leeks for 3 minutes, then add in grapes and saute another minute. Add in 1/2 teaspoon rosemary, oregano, and salt and pepper to taste. Stir to coat grapes/leeks mixture. Move mixture to a large bowl and add bread cubes and broth. Mix thoroughly and set aside.
Slice pocket into chops using a non serrated knife. Slicing horizontally into the side of the chop just to the bone. Season the chops with house seasoning and stuff with grape mixture, allowing to overflow.
Heat remaining olive oil in a large skillet brown each chop on both sides and set aside.
In a small bowl combine panko crumbs, melted butter, and remaining 1/2 teaspoon rosemary. Spread crumb mixture on top of each chop and transfer to baking dish. Finishing cooking chops for 15 minutes or until thoroughly cooked. Enjoy.