How to Make Delectable Mushroom Stuffed Pork Chops With Simple Gravy

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy

Heat a generous knob of butter in a cast-iron skillet over medium heat.

Add about 3/4 of a white onion to the skillet and cook until softened.

Add a 10 ounce package of sliced shiitake mushrooms to the skillet.

Add a generous handful of fresh thyme to the skillet.

Season with about 2 teaspoons of kosher salt and black pepper to taste.

Mince about 4-5 cloves of garlic and add to the skillet, stirring to combine.

Let the mixture simmer and sauté for about 10-15 minutes, stirring occasionally.

Remove the skillet from heat and add about 1/4 cup of Parmesan cheese and 1-2 tablespoons of half-and-half, stirring to combine into a thick paste.

Prepare the pork chops by cutting a pocket into each, being careful not to cut all the way through.

Brine the pork chops beforehand to keep them moist during cooking.

Heat about 1 tablespoon of butter and 1 tablespoon of olive oil in another cast-iron skillet over medium heat.

Stuff the mushroom mixture into each pork chop, being careful not to lose stuffing while handling.

Sear the stuffed pork chops in the skillet until golden brown on both sides.

Insert a meat thermometer into the thickest part of the pork chop to check for doneness.

Transfer the pork chops to a preheated oven at 400°F and cook until the internal temperature reaches 140°F, approximately 25 minutes.

Remove the pork chops from the oven and let them rest before serving.

Make a pan sauce by adding a couple of tablespoons of flour to the skillet with the drippings and whisking to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens