Big Thick Pork Chops Stuffed With Rosemary, Mushrooms and Goat Cheese
By: Kristi Rimkus
Published: Thursday, July 22, 2010 - 6:41am

Ingredients




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

Preparation

1 Preheat oven to 350. 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.

About


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