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Stuffed Pork Chops with Dijon Butter Sauce
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Prep Time:
30 minutes
Total Time:
1 hour 55 minutes
Savor juicy stuffed pork chops with flavorful Dijon butter sauce for a satisfying meal!
Ingredients:
  • 8 sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 teaspoons finely chopped fresh or 1/4 teaspoon dried thyme leaves
  • 1/2 cup Progresso™ panko crispy bread crumbs
  • 1/2 cup crumbled chèvre (goat) cheese (2 oz)
  • 2 tablespoons shredded Parmesan cheese
  • 8 boneless pork loin chops (1 inch thick)
  • 2 tablespoons olive oil
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 teaspoons grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons Dijon mustard
  • 2 tablespoons butter
Instructions:
  • In a large nonstick skillet, warm up the flavorful oil from sun-dried tomatoes over medium-high heat. Add sun-dried tomatoes, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon thyme. Cook for 2 minutes, then transfer this aromatic mixture to a medium bowl. Mix in bread crumbs and cheeses, and set aside.
  • Make a deep slit in the thick side of each pork chop to create a pocket without cutting it in half. Fill each pocket with 2 tablespoons of the tomato-cheese mixture and seal the edges by pinching them. Season the pork with the remaining 1/2 teaspoon each of salt and pepper. Refrigerate the pork for 1 hour before cooking.
  • Preheat oven to 450°F. Using the same nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear 4 pork chops for 4 minutes each side. Transfer the pork chops onto a cooling rack in a 15x10x1-inch pan. Repeat the process with the remaining 1 tablespoon of olive oil and 4 pork chops. Bake for 25 minutes or until the meat thermometer registers 145°F in the center of the pork.
  • In a small bowl, combine broth, lemon peel, lemon juice, mustard, and remaining thyme. Pour the mixture into the skillet, stirring to deglaze the browned bits. Bring to a boil, then simmer for 7 minutes until slightly thickened. Stir in butter, cover to keep warm, and serve with the pork chops.

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