How do I "Butterfly" pork chops?

Question

I have a recipe for glazed baked pork chops but it says to "butterfly" them...Can anyone let me know what that means and how to do it correctly?

Answer 1

Well, "butterflying" means to take a piece of meat and split it in half so that you can open it like a book and stuff it with whatever you want. If you want to stuff pork chops, make sure that the chops are thick, at least 2 inches in thickness so that you can stuff them properly and the chops won't get burned. Then just take a knife and, holding it so that the blade is touching the side of the chop, cut the meat with long smooth strokes towards the other side of the chop but don't cut it all the way through. Remember, you want to leave some of the chop connected to be the "hinge" part of the chop so that when you stuff it, you can close it back up. You don't want two separate parts of meat. Then stuff the chop with whatever stuffing you want, close it back up, press it down, place on a sheet pan and bake until done.

Answer 2

First you must have pork chops that are thick enough, hopefully at least one and a half inches.
Using a very sharp knife, carefully slice the chop through from one side to almost the other side.. This is reducing the overall thickness of it. Open it out so that when spread it looks like a butterfly.

Answer 3

Take your boneless pork chop (put it up on it's side) and slice through the middle almost all the way - leave about 3/4 inch intact. Lay it out and there you have it- butterflied pork chops.

Answer 4

To butterfly pork, remove bone and slice down length of chop without cutting all the way through; spread and flatten out to form a butterfly shape.

Answer 5

I've eaten them, but never done it myself. But it's usually a pork chop w/the bone removed, then sliced in half - to open like a book. It's good if your chops are pretty thick to begin with, as this will speed up the cooking also.