Stuffed Pork Chops with Dijon Butter Sauce



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

Recipe and Photo courtesy of Betty


☆☆☆☆☆ 0 votes

30 Min
1 Hr 55 Min


  • 8
    sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved,finely chopped
  • 2
    cloves garlic, finely chopped
  • 1 tsp
  • 1 tsp
  • 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

How to Make Stuffed Pork Chops with Dijon Butter Sauce


  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.

Printable Recipe Card

About Stuffed Pork Chops with Dijon Butter Sauce

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

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