Ham and Cheese-Stuffed Pork Chops with Dijon Sauce (Cooking for 2)

Name: Ham and Cheese-Stuffed Pork Chops with Dijon Sauce (Cooking for 2)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 bone-in rib pork chops, 1 1/2 inches thick; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 thin slices deli Swiss cheese (1 oz each); 2 thin slices deli ham (1 oz each); 1/4 cup Gold Medal™ all-purpose flour; 1 egg; 2/3 cup Progresso™ plain panko crispy bread crumbs; 3 tablespoons vegetable oil; 1 tablespoon olive oil; 1/4 cup finely chopped shallots; 3/4 cup Progresso™ chicken broth (from 32-oz carton); 1/2 cup dry white wine; 1/2 cup heavy whipping cream; 2 tablespoons Dijon mustard; 1 tablespoon chopped fresh parsley leaves

7 steps

Prep:30minCook:15min

Ham and Swiss cheese-stuffed pork chops are breaded and cooked to a crispy golden brown and served with a simple, zippy Dijon mustard sauce.

Updated at: Thu, 17 Aug 2023 11:29:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1040.2 kcal (52%)

Total Fat74.7 g (107%)

Carbs33.3 g (13%)

Sugars4.1 g (5%)

Protein46.3 g (93%)

Sodium1444.5 mg (72%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Pork Chops

2rib pork chops

bone-in, 1 1/2 inches thick

½ teaspoonsalt

¼ cupall-purpose flour

1egg

⅔ cupplain panko crispy bread crumbs

3 tablespoonsvegetable oil

Sauce

1 tablespoonolive oil

¼ cupshallots

finely chopped

¾ cupchicken broth

½ cupdry white wine

½ cupheavy whipping cream

2 tablespoonsdijon mustard

1 tablespoonfresh parsley leaves

chopped

Instructions

Step 1

1 Heat oven to 400°F.

Step 2

2 Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Step 3

3 Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.

Step 4

4 In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.

Step 5

5 In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).

Step 6

6 Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.

Step 7

7 Place pork chops on serving plates. Serve with sauce.

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