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Stuffed Pork Chops with Dijon Butter Sauce

stuffed pork chops with dijon butter sauce Entree
Stuffed Pork Chops with Dijon Butter Sauce
  • Prep 30 min
  • Total 1 hr 55 min
  • Servings 8

Enjoy these delicious stuffed pork chops served with Dijon butter sauce – a hearty dinner!

Updated May 9, 2012
Progresso Breadcrumbs
Make with
Progresso Breadcrumbs

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

Steps

  • 1
    In 12-inch nonstick skillet, heat reserved oil from sun-dried tomatoes over medium-high heat. Stir in tomatoes, garlic, 1/2 teaspoon each of the salt and pepper and 1 teaspoon of the thyme. Cook 2 minutes; transfer tomato mixture to medium bowl. Stir in bread crumbs and cheeses; set aside.
  • 2
    In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half). Spoon 2 tablespoons tomato-cheese mixture into each pocket; pinch edges of pork to seal. Sprinkle pork with remaining 1/2 teaspoon each salt and pepper. Cover; refrigerate 1 hour.
  • 3
    Heat oven to 450°F. In same nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Cook 4 pork chops in oil 4 minutes, turning once. Place pork on cooling rack in 15x10x1-inch pan. Repeat with remaining 1 tablespoon olive oil and 4 pork chops. Bake 25 minutes or until meat thermometer inserted in center of pork reads 145°F.
  • 4
    Meanwhile, in small bowl, mix broth, lemon peel, lemon juice, mustard and remaining 1 teaspoon thyme. Pour into skillet, stirring to loosen browned bits. Heat to boiling; reduce heat. Simmer 7 minutes or until slightly thickened. Stir in butter; cover to keep warm. Serve pork chops with sauce.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
587
% Daily Value
Total Fat
34g
0%
Saturated Fat
11g
0%
Sodium
880mg
0%
Total Carbohydrate
6g
0%
Dietary Fiber
1/2g
0%
Protein
60g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 7 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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