Stuffed Pork Chops with Mustard Cream Sauce

Pork can be bland.  Pack your chops full of flavor by literally packing them with bold stuffing mix and drizzling them in a rich, tangy cream sauce.  All in less than half an hour!

Stuffed Chops and Mustard Cream Sauce Dish Guide
Serves 4

Five Ingredients
1 box Stove Top stuffing
4 thick cut pork chops
½ cup white wine
½ cup chicken stock
½ cup heavy cream

From the Pantry
2 T Dijon mustard
2 T olive oil

Preheat your oven to 425 F.

Prepare the stuffing per package directions (takes about 5 minutes in the microwave).

While stuffing is cooking, use a paring knife to open a hole about 1.5 inches wide.  Work the pairing knife around inside the chop as close to the edges as possible to open a pouch inside the chop.  You can slide your fingers in to judge the depth and size of the hole.

Once stuffing is cooked, fluff with a fork.  Carefully spoon the stuffing into the hole in each chop and press it in with your fingers or the back of the spoon.  Once all the chops are fully stuffed, season with salt and pepper.

Bring a stainless steel or cast-iron skillet up to medium high heat and add in the olive oil.  Sear the chops for 2-3 minutes on each side and then place in the oven to cook through (at least 135 F internal).  Should take 10-12 minutes.  Remove the chops and skillet from the oven and return to medium high heat.

Pull the chops out to rest.  Add the wine to the skillet and scrape up all the bits on the bottom.  Add in the stock and cream and bring to a simmer.  Stir and reduce slightly (2-3 minutes).  Finally, stir in 2 tablespoons of Dijon mustard.  Once sauce has thickened slightly, remove it from the heat.

To plate, lay down a chop and generously spoon the cream sauce generously over the top.