Stuffed Pork Chops
If you don't want to make your own stuffing mix, you can use a boxed mix to save time.
INGREDIENTS | SERVES 4
4 thick-cut boneless pork chops
2 tablespoons olive oil
1 small yellow onion, chopped
4 ounces button mushrooms, chopped
1 garlic clove, minced
5 slices stale bread, air dried and crumbed
1 tablespoon parsley flakes
1 teaspoon sugar
1 teaspoon dried oregano
2 tablespoons Parmesan cheese
1 teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
Rinse the pork chops. Pat dry. Preheat oven to 400°F.
Place a skillet over medium heat. Once it's heated add 1 tablespoon of the oil and the onion. Cook for 5–7 minutes. Add the mushrooms and cook for 7–10 minutes or until they've softened and released their juices. Stir in the garlic clove and cook for 1 minute. Stir in the bread crumbs, parsley flakes, sugar, oregano, cheese, 1 teaspoon salt, and ¼ teaspoon pepper.
Cut a pocket in each pork chop. Season the pork chops inside and out with salt and pepper. Divide the stuffing into 4 portions and stuff 1 portion into each chop.
Place a skillet over medium-high heat. Once heated, add the remaining oil and as many pork chops as will fit without touching. Cook on each side for 3–4 minutes until they're golden brown.
Place all the chops in the skillet and cook in the oven for 10 minutes until they're cooked through. Remove and let rest for 5 minutes before serving.
Boneless Pork Chop Substitute
If you can't find boneless pork chops, you can cut a pork tenderloin into 1½" to 2" thick rounds. They'll be smaller than boneless pork chops, but they'll cook just as quickly and be just as juicy.
