Ingredients
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3/4 lb center-cut pork chops, 1 inch thick (2 each)
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salt & freshly ground black pepper
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2 ounces mozzarella cheese, shredded
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fresh basil leaf
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1 tablespoon olive oil
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1 tablespoon butter
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1 tablespoon onion, minced
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4 ounces mushrooms, quartered lengthwise
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1/4 cup dry white wine
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1/4 cup chicken broth
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1/2 cup heavy cream
Instructions
- 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.