Big Thick Pork Chops Stuffed With Rosemary, Mushrooms and Goat Cheese

Ingredients

12 ounces pork chops, 2 extra thick chops
1 cup mushroom, finely chopped
2 tablespoons rosemary, minced
cup goat cheese, crumbled

Preparation

2
Combine mushrooms, 1 tablespoon rosemary and goat cheese in a small bowl. Take a spoon and gently mash the mixture together.
3
Cut a large slit through the center of the meat of the pork chop to make a pocket.
4
Stuff half the mushroom mixture into the pocket of each pork chop. Be firm and pack it in.
5
Preheat a non-stick oven safe skillet over medium heat and spray with cooking spray.
6
Sprinkle the outside of the chops with the remaining rosemary, salt and pepper and fry for 3 – 4 minutes per side until nicely browned.
7
Remove to oven and cook another 10 – 15 minutes. Chop meat should no longer be bright pink when cut, but just barely pink.
8
Allow to rest for 5 minutes. Chops will continue to cook during this time, so the resting period is important.

Tools

 



About

This is a man pleasing meal. Pork chops are stuffed with chopped mushrooms, creamy goat cheese and woodsy rosemary.

Yield:

2.0

Added:

July 22, 2010

Creator:

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