STUFFED PORK CHOPS SAUCE RECIPES

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HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE ...



Ham and Cheese-Stuffed Pork Chops with Dijon Sauce ... image

Ham and Swiss cheese-stuffed pork chops are breaded and cooked to a crispy golden brown and served with a simple, zippy Dijon mustard sauce.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 30 minutes

Yield 2

Number Of Ingredients 16

2 bone-in rib pork chops, 1 1/2 inches thick
1/2 teaspoon salt
1/2 teaspoon pepper
2 thin slices deli Swiss cheese (1 oz each)
2 thin slices deli ham (1 oz each)
1/4 cup Gold Medal™ all-purpose flour
1 egg
2/3 cup Progresso™ plain panko crispy bread crumbs
3 tablespoons vegetable oil
1 tablespoon olive oil
1/4 cup finely chopped shallots
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup dry white wine
1/2 cup heavy whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley leaves

Steps:

  • Heat oven to 400°F.
  • Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
  • In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
  • In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
  • Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
  • Place pork chops on serving plates. Serve with sauce.

Nutrition Facts : Calories 920 , CarbohydrateContent 48 g, CholesterolContent 255 mg, FatContent 7 1/2 , FiberContent 2 g, ProteinContent 44 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 1810 mg, SugarContent 6 g, TransFatContent 1 g

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH ...



Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Steps:

  • Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
  • Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
  • In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  • Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

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