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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stuffed Pork Chops Recipe

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This recipe for Stuffed Pork Chops is from The Erb Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
1/2 C mozzarella cheese shredded
2 T pesto sauce
2 T + 1/2 C dried breadcrumbs seasoned
4 boneless pork chops thick cut
1/4 C flour
1/2 t salt
1/4 t freshly cracked black pepper
2 eggs lightly beaten mixed with 1 t water
Directions:
Directions:
Preheat oven to 425.
Combine mozzarella, pesto and 2 T breadcrumbs in a bowl. Set aside.
Cut a slit in each pork chop, forming a pocket. Be sure NOT to cut all the way through.
Stuff each chop with mozzarella mixture.
In a shallow bowl combine flour, salt & pepper.
Place flour in a second shallow bowl and lightly beat eggs in a third.
Dredge each stuffed chop in flour, then in egg and finally in breadcrumbs (coat both sides).
Heat oil in a large non-stick, oven proof skillet over medium heat.
Add chops and cook until brown (about 3-4 min).
Carefully flip chops over and brown other side. Once both sides are browned, transfer oven proof skillet to oven. Bake 12-15 minutes, until pork is cooked through.

Serve over stuffing, pasta, rice or mashed potato.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
Although the recipe calls for 12-15 minutes, it often takes longer due to the thickness of pork chops. Often closer to 20 minutes in the oven.

 

 

 

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