Stuffed Pork Chops with Dijon Butter Sauce

H P

By
@Dipsticker

I have made these before, and just love them! They turn out tender and juicy

Recipe and Photo courtesy of Betty Crocker.com


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr 55 Min

Method:

Bake

Ingredients

8
sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved,finely chopped
2
cloves garlic, finely chopped
1 tsp
salt
1 tsp
pepper
1/4 tsp
dried thyme leaves
1/2 c
bread crumbs
1/2 c
goat cheese
2 Tbsp
parmesan cheese
8
boneless pork loin chops ( 1 in thick )
2 Tbsp
olive oil
2 c
chicken broth
2 tsp
grated lemon peel
2 Tbsp
fresh lemon juice
4 tsp
dijon mustard
2 Tbsp
butter

Directions Step-By-Step

1
In a 12-inch nonstick skillet, heat reserved oil from sun-dried tomatoes over medium-high heat. Stir in tomatoes, garlic, 1/2 teaspoon each of the salt and pepper and 1 teaspoon of the thyme. Cook 2 minutes; transfer tomato mixture to medium bowl. Stir in bread crumbs and cheeses; set aside.
2
In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half). Spoon 2 tablespoons tomato-cheese mixture into each pocket; pinch edges of pork to seal. Sprinkle pork with remaining 1/2 teaspoon each salt and pepper. Cover; refrigerate 1 hour.
3
Heat oven to 450°F. In same nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Cook 4 pork chops in oil 4 minutes, turning once. Place pork on cooling rack in 15x10x1-inch pan. Repeat with remaining 1 tablespoon olive oil and 4 pork chops. Bake 25 minutes or until meat thermometer inserted in center of pork reads 145°F.
4
Meanwhile, in small bowl, mix broth, lemon peel, lemon juice, mustard and remaining 1 teaspoon thyme. Pour into skillet, stirring to loosen browned bits. Heat to boiling; reduce heat. Simmer 7 minutes or until slightly thickened. Stir in butter; cover to keep warm. Serve pork chops with sauce.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American