Skip to main content
Cook Something Great Tonight
Download the App Now
Cookbooks

Ham and Cheese-Stuffed Pork Chops with Lot-o’-Mushrooms Sauce

Serve with broccoli or cauliflower, steamed and tossed in garlic butter.

Recipe information

  • Yield

    4 servings

Ingredients

4

1-inch-thick pork rib chops on the bone

Salt and freshly ground black pepper

8

fresh sage leaves

4

1/2-inch-thick slices Gruyère cheese

8

thin slices Black Forest ham

Toothpicks

2

tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

2

tablespoons unsalted butter

1

pound white button mushrooms, sliced

2

garlic cloves

1

/2 teaspoon fresh thyme leaves, chopped

2

tablespoons all-purpose flour

1

/2 cup dry white wine

2

cups chicken stock or broth

1

tablespoon Dijon mustard

Need to make a substitution?

Preparation

  1. Step 1

    Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book. Season the inside with salt and pepper. Place 2 sage leaves on top of each slice of Gruyère. Wrap 2 slices of ham around each sage-cheese slice, creating a meat and cheese bundle. Tuck one bundle in each pork chop pocket and secure closed with a toothpick or two. Preheat a large skillet with the EVOO over medium-high heat. Season the outside of the chops with salt and pepper and add to the hot skillet. Cook on each side for 5 to 6 minutes. Remove the stuffed chops from the skillet to a platter, tent with foil, and allow the chops to rest for a few minutes.

    Step 2

    While the chops are resting, add the butter, mushrooms, garlic, and thyme to the skillet. Sauté for 3 to 4 minutes, stirring frequently, then season with salt and pepper. Dust the mushrooms with the flour and continue to cook for 1 minute more. Whisk in the wine, stock, and mustard, and then simmer until thick, about 3 minutes.

    Step 3

    Serve the stuffed chops with the mushroom sauce.

Rachael Ray 365: No Repeats
Explore Bon AppétitPork ChopPorkMeatMushroomVegetableMainDinnerNut-FreeEasyFryCookbooksEpicurious