Ingredients for Un Stuffed Pork Chops With Mushroom Sauce
- 4 (about 1-inch thick) boneless pork loin chops
- 1 tablespoon olive oil
- 2 cups cubed bread (day-old is best)
- 4 tablespoons butter, divided
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- 1 1/2 cups chicken broth, divided
- fresh parsley, for garnish (optional)
- 1/2 teaspoon salt, plus more for seasoning
- Not used in recipe
- 8 ounces fresh mushrooms, sliced
- Not used in recipe
- 2 tablespoons all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper, plus more for seasoning
- cooking spray
- 1/2 cup dry white wine
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How to Make Un Stuffed Pork Chops With Mushroom Sauce
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a medium skillet over medium-high heat. Add 1 medium onion, chopped, and 1/2 green bell pepper, chopped. Sauté until tender, about 5 minutes.
- In a medium bowl, combine 2 cups of cubed bread (day-old is best), the sautéed onion and green pepper, 1/2 cup chicken broth, 1/4 cup grated Parmesan cheese, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well. Add more broth if needed to achieve a moist consistency.
- Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season 4 pork chops (about 1-inch thick) with salt and pepper. Brown the chops quickly for about 1 minute per side.
- Lightly spray a casserole dish with cooking spray. Spoon the stuffing into two mounds in the dish. Place the browned pork chops on top of the stuffing.
- Cover the casserole dish and bake for 40-45 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C).
- While the chops are baking, prepare the sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add 8 ounces of sliced mushrooms and sauté for about 2 minutes, until they begin to soften.
- Add 1/2 cup dry white wine and cook until almost all evaporated. Stir in 2 tablespoons of all-purpose flour until well combined.
- Stir in 1 cup of chicken broth and bring to a boil. Reduce heat and simmer for a few minutes, or until the sauce has thickened to your desired consistency. Add more broth if needed.
- Spoon the mushroom sauce over the pork chops and serve immediately. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
17g
Fat
63g
Carbs
10g
