Recipe by threeovens
These chops are stuffed with mozzarella cheese and fresh basil. They are lightly pounded to tenderize and cooked in a mushroom cream sauce with white wine. Serve with buttered egg noodles. This dish is inspired by an episode of Lidia's Italy (she made veal chops) that my husband saw. As you may know (or experience with your own DH) he didn't remember the ingredients or cooking times, but he wants what she made!
- 3⁄4 lb center-cut pork chops, 1 inch thick (2 each)
- salt & freshly ground black pepper
- 2 ounces mozzarella cheese, shredded
- fresh basil leaf
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon onion, minced
- 4 ounces mushrooms, quartered lengthwise
- 1⁄4 cup dry white wine
- 1⁄4 cup chicken broth
- 1⁄2 cup heavy cream
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Cut a pocket in each pork chop by slicing the meat in half almost to the bone; pound lightly, with a kitchen mallet, on both sides to elongate pockets.
- Lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
- Secure pocket with wooden toothpicks, then pound edge to close edge.
- Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
- Remove chops to a baking dish.
- Reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
- Stir in wine, broth and cream; cook 1 minute.
- Pour mushroom cream sauce over chops and place in oven for 30 minutes.