Prep 30 mins
Cook 50 mins
It's taken me about 3 tries to get this right. This one is the savory version. I plan on making a sweet version as well. A couple of people have suggested using a pork tenderloin and rolling or wrapping it around the stuffing, I haven't tried it, you may ;)
- 4 pork chops (for stuffing, 1 to 2 inches thick)
- 4 tablespoons butter
- 3⁄4 cup coarsely chopped mushroom
- 1⁄4 cup diced green bell peppers or 1⁄4 cup red bell pepper
- 1⁄4 cup finely chopped onion
- 1⁄4 cup flour
- 2 1⁄2 cups milk
- 1⁄4-1⁄2 cup shredded cheddar cheese
- 4 cups toasted bread, cut into cubes
- 1⁄4 cup finely chopped onion
- 1⁄4 cup finely chopped celery
- 1⁄4 cup diced mushroom (optional)
- 1⁄4 cup finely diced green bell peppers or 1⁄4 cup red bell pepper
- 3 garlic cloves
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon ground thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup beef stock (or a combination) or 1⁄4 cup red wine (or a combination)
- 1⁄2 cup plain breadcrumbs (optional)
- 2 tablespoons melted butter (optional)
- Prepare the stuffing: In a medium saucepan, melt the butter and sauté the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
- Stir in parsley, thyme, salt, and pepper, mixing until well combined.
- Toss with bread cubes gently.
- Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
- Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
- Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
- Sauté the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned.
- Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
- If there is any stuffing left over, you may mound it on top of the pork chops.
- Preheat oven to 350 degrees F.
- Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables.
- Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent.
- Lower heat to medium and sprinkle with flour.
- Cook, stirring constantly, for about a minute.
- Whisk in the milk, scraping the pan as you go to get up all the flour.
- Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream.
- Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted.
- Add salt and pepper to taste.
- Pour sauce over the pork chops.
- Prepare the topping: Stir the breadcrumbs into the butter until well combined.
- Sprinkle topping over the pork chops.
- If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese.
- Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly.
- Let stand for about 10 minutes unless you like third degree burns in your mouth.
Made almost as written - using 4 thin boneless pork chops pounded thin. Putting the stuffing in between two of them and toothpicked together making 2 servings. Made half recipe for us and it is excellent and fun to make. Husband thought the sauce tasted like a fresh cream of mushroom soup and loved dinner. Served with roasted sweet potato and green beans.
This is a definite keeper! I followed the recipe exactly (used red peppers) and threw it together (up to the the point of the final baking) several hours before dinner. I put it in the oven about an hour before serving to add a little extra time to take off the chill from having been in the fridge. Served them with mashed sweet potatoes and brussel sprouts (halve, steam, chill, then saute at the last minute with a few walnuts).
Very tasty and delicious!
I left out the cheese and topping though and still a bit heavy but good.