Ingredients

4 teaspoons butter, softened

2 teaspoons minced chives

2 teaspoons dried parsley flakes

1 teaspoon minced garlic

1/2 teaspoon pepper

4 boneless pork loin chops (4 ounces each)

1 egg

1 teaspoon water

1/2 cup all-purpose flour (for low carb skip flour)

1/2 cup dry bread crumbs (for low carb substitute pork rinds)

2 tablespoons canola oil

Directions

In a small bowl, combine the butter, chives, parsley, garlic and pepper. Cut a pocket in each pork chop. Fill with butter mixture; secure with toothpicks.

In a shallow bowl, beat egg and water. Place flour and bread crumbs in separate shallow bowls. Dip chops in flour, then in egg mixture; coat with bread crumbs.

In a large skillet over medium heat, cook chops in oil for 6-8 minutes on each side or until meat juices run clear. Yield: 4 servings.