Breaded Pork Chop with Farofa Filling

Fillings

In a medium-sized skillet, melt the butter over medium heat

Add the onion and cook until golden brown

Add the cornmeal and mix well

Cook for 3 minutes

Remove from heat, add the pecans and reserve

In a blender, blend the parsley with water and salt

Add the mixture to the cornmeal and mix until it forms a crumbly farofa

Ace the oven to high temperature

Pork Loin

With a knife, open the pork loin and shape into a cutlet

Season with garlic, salt, and lemon juice. Reserve

Distribute the filling over the meat and press firmly with your hands

Wrap tightly with twine

Place the oil and water in a medium-sized baking dish and arrange the pork chop

Cover with aluminum foil and bake for 1 hour

Remove the foil, flip the pork chop, and bake until golden brown.