Directions:
- Prepare the stuffing: In a medium saucepan, melt the butter and sauté the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
- Stir in parsley, thyme, salt, and pepper, mixing until well combined.
- Toss with bread cubes gently.
- Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
- Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
- Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
- Sauté the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned.
- Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
- If there is any stuffing left over, you may mound it on top of the pork chops.
- Preheat oven to 350 degrees F.
- Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables.
- Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent.
- Lower heat to medium and sprinkle with flour.
- Cook, stirring constantly, for about a minute.
- Whisk in the milk, scraping the pan as you go to get up all the flour.
- Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream.
- Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted.
- Add salt and pepper to taste.
- Pour sauce over the pork chops.
- Prepare the topping: Stir the breadcrumbs into the butter until well combined.
- Sprinkle topping over the pork chops.
- If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese.
- Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly.
- Let stand for about 10 minutes unless you like third degree burns in your mouth.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1106.87 Kcal (4634 kJ) | ||
| Calories from fat | 356.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.64g | 61% | |
|---|---|---|---|
| Cholesterol | 192.63mg | 64% | |
| Sodium | 1569.82mg | 65% | |
| Potassium | 758.95mg | 16% | |
| Total Carbs | 152.76g | 51% | |
| Sugars | 15.46g | 62% | |
| Dietary Fiber | 9.65g | 39% | |
| Protein | 36.65g | 73% | |
| Vitamin C | 31.6mg | 53% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 18.6mg | 104% | |
| Calcium | 569.2mg | 57% | |
| Amount Per 100 g | |||
| Calories | 197.22 Kcal (826 kJ) | ||
| Calories from fat | 63.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 61% | |
|---|---|---|---|
| Cholesterol | 34.32mg | 64% | |
| Sodium | 279.71mg | 65% | |
| Potassium | 135.23mg | 16% | |
| Total Carbs | 27.22g | 51% | |
| Sugars | 2.76g | 62% | |
| Dietary Fiber | 1.72g | 39% | |
| Protein | 6.53g | 73% | |
| Vitamin C | 5.6mg | 53% | |
| Vitamin A | 0.1mg | 27% | |
| Iron | 3.3mg | 104% | |
| Calcium | 101.4mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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