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Ham and Cheese-Stuffed Pork Chops with Dijon Sauce (Cooking for 2)

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Ham and Cheese-Stuffed Pork Chops with Dijon Sauce (Cooking for 2)
  • Prep 30 min
  • Total 45 min
  • Servings 2
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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.
By Betty Crocker Kitchens
Updated Jun 9, 2017

Ingredients

Pork Chops

  • 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

Sauce

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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).
  • 6
    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.
  • 7
    Place pork chops on serving plates. Serve with sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    A 1-oz slice of Gruyère cheese can be substituted for each slice of Swiss cheese in this recipe.
  • tip 2
    When choosing a ham for this dish, look for a variety that is not overly sweet. Black Forest ham is a good choice because it has a nice smoky flavor without a sweet glaze.

Nutrition

920 Calories, 60g Total Fat, 44g Protein, 48g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
920
Calories from Fat
540
Total Fat
60g
92%
Saturated Fat
23g
117%
Trans Fat
1g
Cholesterol
255mg
85%
Sodium
1810mg
76%
Potassium
580mg
16%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
7%
Sugars
6g
Protein
44g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
4%
4%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 1 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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