Double-Cut Pork Chops

This hearty pork chop recipe is country-style dining worthy of company. The thick, succulent chops stuffed with a savory bacon and Parmesan dressing are baked with wine.

Recipe from Family Circle
Double-Cut Pork Chops
SERVINGS
6
PREP TIME
15 mins
Ingredients
  • 3   slices bacon, chopped
  • 1   small onion, diced
  • 1   small zucchini, shredded
  • 1   teaspoon chopped fresh rosemary
  • 2   cloves garlic, sliced
  • 1/4  teaspoon black pepper, plus extra for seasoning chops
  • 1/8  teaspoon salt, plus extra for seasoning chops
  • 2   slices white bread, crumbled to make fresh bread crumbs (about 1-1/4 cups)
  • 1/4  cup grated Parmesan cheese
  • 6   double-cut pork chops (about 1-1/4 inches thick, about 5 pounds total; consult your butcher for these)
  • 1   tablespoon vegetable oil
  • 3/4  cup dry white wine
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How to Cook Stuffed Pork Chops

Sometimes you want a meal without having to worry about multiple side dishes¿learning how to cook stuffed pork chops is a perfect solution.

Directions
1. 
Heat oven to 350 degrees F.
2. 
In large skillet, heat bacon over medium-high heat until it begins to sizzle. Reduce heat to medium. Add onion; cook until softened, about 6 minutes. Add zucchini, rosemary, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt; cook until most of the liquid evaporates, about 5 minutes.
3. 
Remove skillet from heat. Add bread crumbs and Parmesan cheese to skillet; stir to mix. Transfer to small bowl. Wipe out skillet with paper toweling.
4. 
Season chops on both sides with salt and pepper. Using tip of a sharp knife, cut pocket in each chop, cutting all the way through to bone. Place packed 1/3 cup stuffing into each pocket, pressing gently to flatten.
5. 
In large nonstick skillet, heat oil over medium-high heat. Add 3 chops and brown, about 2 minutes per side. Transfer browned chops to large shallow roasting pan or 15 x 10 x 1-inch jelly-roll pan. Repeat with remaining chops, adding more oil if needed. Pour wine into roasting pan.
6. 
Bake chops in 350 degrees F oven 45 minutes or until instant-read thermometer inserted in thickest part of meat registers 150 degrees F to 155 degrees F. Remove from oven (internal temperature will increase to 160 degrees F). Serve warm.

nutrition information

Per Serving: cal. (kcal) 519, Fat, total (g) 26, chol. (mg) 149, sat. fat (g) 9, carb. (g) 9, fiber (g) 1, pro. (g) 56, sodium (mg) 504, Percent Daily Values are based on a 2,000 calorie diet
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