It's been a LONG time since I made stuffed porkchops and I'd forgotten how fun they are! This meal was inspired by Giada's recipe but my chops are stuffed with Feta, mushrooms and fresh breadcrumbs. I also made a creamy Dijon sauce to go on top and served them on a bed of couscous. Total comfort food and perfect on a Monday night!
Ingredients: (2 servings)
3 Tbsp butter, divided
1 c small cubes of bread
1/2 c mushrooms, diced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp dried thyme
1/2 c feta cheese, crumbled
2 (4-oz) center-cut bonless pork chops
1/2 c chicken broth
1/4 c heavy cream
2 tsp Dijon mustard
1. Melt 1 Tbsp butter in a sauté pan over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to a bowl.
2. Melt another Tbsp butter in the same skillet, add mushrooms, salt, pepper, and thyme. Sauté until mushrooms are soft, about 5 more minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes. Mix in feta.
3. Using a sharp knife, cut a pocket into the thickest portion of the pork chops. Stuff each pocket with 1/2 of the filling mixture and close the pork around the stuffing. Skewer pockets closed with toothpicks. Season the outside of the pork with salt and pepper.
4. Heat the remaining Tbsp of butter in the same skillet over medium heat. Add the pork and brown on each side, about 2-3 minutes per side. Transfer the pork to a side dish and keep warm.
5. Add the chicken broth to the skillet and bring to a boil, scraping the brown bits from the bottom of the pan. Return chops to the pan and simmer until chops are tender and internal temperature reaches 150°F, about 15-20 minutes.
6. Remove chops to serving platter. Add the cream and simmer until sauce is reduced by half and thickens, about 2 minutes. Remove from heat and whisk in mustard. Spoon some sauce over the chops.