Pork Chop-Stuffed French Toast - salt

Method

• Preheat the broiler on high, with the rack 5 to 6 inches from the heat.
• In a small bowl, mix together the salt, sugar, pepper and cinnamon.
• Season the pork chops on both sides with the salt mixture.
• Place the chops on a baking sheet and broil for 2 to 3 minutes, until lightly browned.
• Flip the chops and cook for 2 to 3 minutes more, until firm to the touch.
• Transfer the chops to a plate.
• Tent loosely with aluminum foil and set aside.
• In a shallow bowl, whisk together the eggs, milk and vanilla until frothy.
• With a sharp serrated knife, split the bread horizontally, leaving one end intact like a book.
• Place a pork chop inside each slice of bread.
• Preheat a large skillet over medium-low heat.
• Add 2 tablespoons of the butter and heat until melted.
• Dip one bread package into the egg mixture, coating well.
• Place it directly in the skillet.
• Repeat for two more slices, or whatever will fit in your pan.
• Cook for 2 to 3 minutes, until golden brown.
• Flip and cook 2 to 3 minutes more, until the other side is golden brown.
• Transfer the stuffed toast to a platter and cover loosely.
• Repeat the process, using the remaining butter and bread until done.
• Serve immediately.