Stuffed Pork Chops with Dijon Butter Sauce

By carvalhohm

Ingredients

• 8 8 1 sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved, finely chopped
• 2 2 2 cloves garlic, finely chopped
• 1 1 1 teaspoon salt
• 1 1 1 teaspoon freshly ground pepper
• 2 2 1/4 teaspoons finely chopped fresh or 1/4 teaspoon dried thyme leaves
• 1/2 1/2 1/2 cup panko crispy bread crumbs
• 1/2 1/2 1/2 cup crumbled chèvre (goat) cheese (2 oz)
• 2 2 2 tablespoons shredded Parmesan cheese
• 8 8 8 boneless pork loin chops (1 inch thick)
• 2 2 2 tablespoons olive oil
• 2 2 32-oz cups chicken broth (from 32-oz carton)
• 2 2 2 teaspoons grated lemon peel
• 2 2 2 tablespoons fresh lemon juice
• 4 4 4 teaspoons Dijon mustard
• 2 2 2 tablespoons butter

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 In 12-inch nonstick skillet, heat reserved oil from sun-dried tomatoes over medium-high heat. Stir in tomatoes, garlic, 1/2 teaspoon each of 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 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°. In same nonstick skillet, heat 1 tablespoon of 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°.


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.

1 Serving: Calories 587