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
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