Recipe by Bill Gary
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 ;)
Top Review by marcoandrita
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.
- 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)
Directions See How It's Made
- 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.