Cutting a Pork Chop for Stuffing

First off, don't butterfly it! The stuffing will leak out all over the place and be a mess.

Insert knife at the top end of the pork chop, near the bone.

Slide knife in and create a pocket inside the pork chop from the bone to 1/2“ from the edges. Take it slow; it's easy to poke the knife out an edge and/or into your hand.

Keep the original hole small, just big enough for your your thumb to push in the stuffing.

When stuffing, leave 1/2” of empty space at the entry hole. The stuffing will expand and come squeezing out otherwise.