Stuffing-Filled Pork Chops with Cream Sauce

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 ;)

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 4  pork chops (for stuffing, 1 to 2 inches thick)

• Sauce

• 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

• Stuffing

• 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)

• Topping (optional)

• 1⁄2 cup  plain breadcrumbs (optional)
• 2  tablespoons  melted butter (optional)

Directions

1. 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).
2. Stir in parsley, thyme, salt, and pepper, mixing until well combined.
3. Toss with bread cubes gently.
4. 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).
5. Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
6. Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
7. Sauté the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned.
8. Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
9. If there is any stuffing left over, you may mound it on top of the pork chops.
10. Preheat oven to 350 degrees F.
11. Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables.
12. Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent.
13. Lower heat to medium and sprinkle with flour.
14. Cook, stirring constantly, for about a minute.
15. Whisk in the milk, scraping the pan as you go to get up all the flour.
16. Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream.
17. Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted.
18. Add salt and pepper to taste.
19. Pour sauce over the pork chops.
20. Prepare the topping: Stir the breadcrumbs into the butter until well combined.
21. Sprinkle topping over the pork chops.
22. If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese.
23. Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly.
24. Let stand for about 10 minutes unless you like third degree burns in your mouth.
25. Enjoy!