This recipe was made in collaboration with Manon Lapierre - La petite bette. Follow the steps along on her video. 

1. Prepare 3 plates: one with the flour, one with the beaten eggs and one with the bread crumbs.

2. Using a filleting knife or sharp knife, cut along the length of the chop — on the flesh side, not the bone side — to create a pocket down the centre of each chop. Insert a piece of garlic butter (about 2 tsp) in each pocket.

3. Season with salt and pepper. For each chop: coat it with flour, then dip it in the eggs and in the bread crumbs. Then place the chops on a plate. The chops are ready to cook now, or you can put them in the refrigerator, for a maximum of 12 hours, until you’re ready to cook them.

4. Pour about 1 cm of frying oil (canola, peanut or vegetable oil) into a pan. Heat the oven to 350°F. Cook your chops 2 or 3 at a time, depending on the size of your pan, for 3 minutes on each side. Transfer the breaded chops to a rack or baking paper while you finish cooking the Pork Kiev.

 
5. Serve with lemon wedges and fresh chopped dill. PLEASE BE AWARE: When you cut the chops, hot butter can splash. Make sure you cut them slowly and gently. When serving kids, we recommend cutting the pork chops into pieces on the plate so you don't lose any of the sauce.