stuffed pork chops with dijon butter sauce

Name: Stuffed Pork Chops with Dijon Butter Sauce
Prep time: 30 min
Cook time: 1 h 55 min
Yield: 8
Cuisine: American
Ingredients: 8 - sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved,finely chopped; 2 - cloves garlic, finely chopped; 1 teaspoon(s) salt; 1 teaspoon(s) pepper; 1/4 teaspoon(s) dried thyme leaves; 1/2 cup(s) bread crumbs; 1/2 cup(s) goat cheese; 2 tablespoon(s) parmesan cheese; 8 - boneless pork loin chops ( 1 in thick ); 2 tablespoon(s) olive oil; 2 cup(s) chicken broth; 2 teaspoon(s) grated lemon peel; 2 tablespoon(s) fresh lemon juice; 4 teaspoon(s) dijon mustard; 2 tablespoon(s) butter

24 Pinches 1 Photo

H P

Huntsville, ID

Updated on Mar 30, 2014

I have made these before, and just love them! They turn out tender and juicy Recipe and Photo courtesy of Betty Crocker.com

Rate

prep time 30 Min

cook time 1 Hr 55 Min

method Bake

yield 8 serving(s)

Ingredients

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

How To Make stuffed pork chops with dijon butter sauce

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.

Step 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.
Step 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.
Step 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.
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