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Cheese Stuffed Pork Chops




Source of Recipe


Internet


List of Ingredients




1 tablespoon chopped oil-cured sun-dried tomatoes
1 scallion
4 boneless loin pork chops, each about ½ inch thick (about 1½ pounds total weight)
¾ cup shredded Swiss or Fontina cheese
2 tablespoons dried bread crumbs
1 tablespoon grainy mustard
1 tablespoon olive oil


Recipe



1. Drain the sun-dried tomatoes and chop enough to measure 1 tablespoon. Chop the scallion. With the blade of a sharp knife, cut a pocket horizontally in each of the pork chops, cutting from the bone side to the fat side. Do not cut all the way through. Shred enough cheese to measure ¾ cup.
2. In a small bowl, stir together the cheese, tomatoes, bread crumbs, mustard, and scallion. Spoon some of the stuffing into the pocket in each chop and secure the opening with a wooden toothpick. Press down on the chop to even the filling.
3. In a large nonstick skillet, heat the olive oil over medium-low heat until hot. Add the chops without crowding, cover, and cook for 5 minutes. Turn the chops, cover, and cook for 5 minutes more. Turn again and cook, uncovered, for 2 minutes, or until cooked through and the juices run clear when pricked with a fork. Remove the skillet from the heat.