Preparation:
remove chine and featherbone from chops cut a pocket into each cover with plastic wrap, pound slightly to enlarge eye stuff the chops with the cheese slices, be sure none is sticking out press the edges together and pound slightly to seal secure with toothpicks or a skewer season to salt and pepper dredge in flour, pat with your hands to remove excess combine egg and half and half-mix well moisten chops with egg mixture, allowing excess to drip off sprinkle with rosemary coat evenly with breadcrumbs heat butter in a skillet, over a moderate flame add the coated chops in small batches and brown well on both sides keep warm in a slow oven arrange onto a heated serving platter garnish as desired serve hot |
