1/4 cup vegetable oil
4 boneless pork chops
1 onion, chopped
2 tablespoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried rosemary, crushed
1 tablespoon garlic salt
1/3 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon dried basil
1 (8 ounce) can refrigerated biscuit dough
Heat oil in a large nonstick skillet over medium heat. Fry pork chops for about 5 minutes on each side; continue to fry in oil until golden brown. Remove from skillet and drain off liquid.
In a small mixing bowl, toss garlic powder, onion powder, salt, basil, oregano, rosemary, garlic salt, flour, brown sugar, basil, oregano and flour together. Roll out biscuit dough to fit into the pork chops. Place on a baking sheet. Brush pastry with oil and sprinkle with brown sugar, basil, oregano and basil. Roll out biscuits, cover with pastry and refrigerate for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Place rolls in the preheated oven. Brush peanut butter over the tops and sides of the rolls. Bake for 12 minutes in the preheated oven, or until golden brown. Bake for an additional 15 minutes.