Menu

Stuffed Pork Chops with Dijon Butter Sauce

  • Save Recipe
Stuffed Pork Chops with Dijon Butter Sauce
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 30 min
  • Total 1 hr 55 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Enjoy these delicious stuffed pork chops served with Dijon butter sauce – a hearty dinner!
By Betty Crocker Kitchens
Updated May 9, 2012

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
Make With
Make With
Progresso Breadcrumbs

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

587 Calories, 34g Total Fat, 60g Protein, 6g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
587
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.
© 2023 ®/TM General Mills All Rights Reserved