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Ham and Cheese-Stuffed Pork Chops with Dijon Sauce (Cooking for 2)
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Prep Time:
30 minutes
Total Time:
45 minutes
Crispy golden-brown pork chops stuffed with ham and Swiss cheese, served with zesty Dijon mustard sauce.
Ingredients:
  • 2 bone-in rib pork chops, 1 1/2 inches thick
  • 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
  • 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
Instructions:
  • Preheat oven to 400°F.
  • With a small sharp knife, carefully create a pocket in each pork chop by cutting towards the bone. Season the chops with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
  • Lay Swiss cheese on ham slices, roll from short end. Tuck 1 ham and cheese roll into each pork chop pocket.
  • Combine flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pan. Coat pork chops with flour mixture. Beat egg in a bowl. Place bread crumbs in another bowl. Dip pork chops in egg, then coat with bread crumbs.
  • In a large skillet over medium-high heat, heat vegetable oil. Sear pork chops for 4 to 5 minutes until golden brown on both sides. Then transfer the pork chops to a lightly greased 15x10x1-inch pan and bake for 18 to 20 minutes until fully cooked through (at least 145°F).
  • In a skillet, warm olive oil over medium-high heat. Sauté shallots for 2 to 3 minutes until tender. Pour in broth and wine, simmer for 10 to 15 minutes until reduced by three-fourths. Add cream, cook for 3 to 4 minutes until slightly thickened. Stir in mustard and parsley, then remove from heat.
  • Serve the pork chops on individual plates with a drizzle of the sauce.

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