Easy Pork Chop Recipe

Stuffed Pork Chop Recipe

This easy pork chop recipe is the perfect romantic dinner idea.

Sauce that's full of flavor, along with a wonderful golden filling make this stuffed pork chop recipe the perfect one for a dinner for two at home.

What you will need:

• 4 boneless pork chops, trimmed
• 3 tbsp vegetable oil
• 1 cup cubed bread
• 1 onion, chopped
• 2 cups thinly sliced mushrooms
• 2 cloves of garlic, finely minced
• 1/2 tsp each salt and pepper
• 2 tbsp minced fresh parsley
• 1/2 cup white wine or chicken stock
• 1 cup sodium-reduced chicken stock
• 1 tbsp all-purpose flour
• 1 tbsp butter, softened

Prepare the Pork Chops:

To prevent the pork chops from curling, slash the edges with a sharp knife.

Starting at the rounded edge of the pork chop, hold your knife horizontally and cut a wide pocket. Be careful not to cut all the way through. This is where the filling will go.

Repeat with all 4 pork chops and set aside.

Prepare the Stuffing:

In large ovenproof skillet, heat 1 tbsp of the oil over medium heat; fry bread, stirring often, until golden, about 10 minutes. Transfer to bowl.

Add 1 tbsp of the remaining oil to skillet; fry onion, mushrooms, garlic and half each of the salt and pepper over medium-high heat until onion is softened and mushrooms are golden, about 6 minutes.

Add to bread along with parsley. Let cool. You can make the filling up to 24 hours ahead of time. Just cover and refrigerate.

Assemble:

Stuff about 1/2 cup of the stuffing into pocket of each chop.

Secure with toothpicks.

Sprinkle with salt and pepper.

In skillet, heat remaining oil over medium-high heat; brown chops.

Transfer the skillet to a 400°F (200°C) oven; roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 15 minutes.

Remove pork chops from skillet and transfer to a platter; remove toothpicks and tent with foil.

Prepare Sauce:

Add wine to skillet and bring to boil over medium-high heat, stirring and scraping up any brown bits; boil until evaporated, about 3 minutes.

Add stock; bring to boil. In small bowl, blend flour with butter; whisk into stock and simmer, stirring, until thickened, about 3 minutes.

Serve:

Remove foil from pork chops and pour sauce over top.

Serve with rice or steamed baby vegetables (fresh or frozen).

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