HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- 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.
- 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.
- 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.
- 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).
- 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.
- Place pork chops on serving plates. Serve with sauce.
Nutrition Facts : Calories 920, Carbohydrate 48 g, Cholesterol 255 mg, Fat 7 1/2, Fiber 2 g, Protein 44 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 6 g, TransFat 1 g
STUFFED PORK CHOPS WITH DIJON BUTTER SAUCE
Enjoy these delicious stuffed pork chops served with Dijon butter sauce - a hearty dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 8
Number Of Ingredients 15
Steps:
- In 12-inch nonstick skillet, heat reserved oil from sun-dried tomatoes over medium-high heat. Stir in tomatoes, garlic, 1/2 teaspoon each of the salt and pepper and 1 teaspoon of the thyme. Cook 2 minutes; transfer tomato mixture to medium bowl. Stir in bread crumbs and cheeses; set aside.
- In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half). Spoon 2 tablespoons tomato-cheese mixture into each pocket; pinch edges of pork to seal. Sprinkle pork with remaining 1/2 teaspoon each salt and pepper. Cover; refrigerate 1 hour.
- Heat oven to 450°F. In same nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Cook 4 pork chops in oil 4 minutes, turning once. Place pork on cooling rack in 15x10x1-inch pan. Repeat with remaining 1 tablespoon olive oil and 4 pork chops. Bake 25 minutes or until meat thermometer inserted in center of pork reads 145°F.
- Meanwhile, in small bowl, mix broth, lemon peel, lemon juice, mustard and remaining 1 teaspoon thyme. Pour into skillet, stirring to loosen browned bits. Heat to boiling; reduce heat. Simmer 7 minutes or until slightly thickened. Stir in butter; cover to keep warm. Serve pork chops with sauce.
Nutrition Facts : Calories 587, Carbohydrate 6 g, Fat 1, Fiber 1/2 g, Protein 60 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 880 mg
CHEESE-STUFFED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.
Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams
PORK CHOPS WITH DIJON SAUCE
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better. Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top. I prefer the method here, but you could always fry up some apples and serve them on the side. (For a dish with roots closer to Normandy than Burgundy, make the same recipe but omit the mustard, deglaze the pan with Calvados instead of wine and stir sliced sautéed Granny Smiths into the sauce itself.)
Provided by Julia Reed
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
- Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
- Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 15 grams, Sodium 744 milligrams, Sugar 2 grams, TransFat 0 grams
COOKING FOR TWO: HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE
Number Of Ingredients 17
Steps:
- 1. Heat oven to 400°F.
- 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.
- 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.
- 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.
- 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). 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. 7
- 7. Place pork chops on serving plates. Serve with sauce.
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