Stuffed Pork Chops with Mushrooms and Smoked Mozzarella
- Olive Oil
- 8 oz white mushrooms, sliced
- 1 shallot, minced
- 2 garlic cloves, minced
- 4 bone in center cut pork chops
- 4 slices of smoked mozzarella
- 1/2 cup chicken stock
- 1/4 cup white wine
Preheat oven to 350 degrees F.
In a large oven proof pan that will fit 4 pork chops heat 2 tablespoons olive oil over medium heat. Add in mushrooms. When they begin to brown add in shallots. When the mushrooms are almost fully cooked and the shallots are translucent add in garlic. Cook for 1 minutes. Remove from pan and set aside.
Mushrooms Shallots and Mushrooms Add garlic Reserved Mushroom Mixture
Pat the pork chops dry with a paper towel. Cut a slit into each of the pork chops, creating a pocket. Place a piece of mozzarella in each of the pork chops. Then stuff each pocket with the mushrooms. Close the pockets using toothpicks. Salt and pepper both sides of the pork chops.
Pork Chops Cutting the pocket in the Pork Chops Cut pocked in Pork Chop Stuff the Pork Chops with Smoked Mozzarella Stuff the Pork Chops with Mushrooms Seal the Pork Chops Salt and Pepper the Pork Chops
Heat 2 tablespoons of olive oil over medium-high heat in the pan you used for the mushrooms. Add in the pork chops. Brown on both sides (about 3 minutes on each side). Add in white wine, chicken stock and any remaining mushroom filling. Place pan in oven. Bake for 15 minutes. Until pork chops internal temperature reaches 160 degrees F.
Add pork chops to pan to brown Brown the Pork Chops Add in white wine and chicken stock Stuffed Pork Chops in the Oven
Remember to remove the toothpicks. Drizzle pan juices over the pork. Serve and Enjoy!