Big Thick Pork Chops Stuffed With Rosemary, Mushrooms And Goat Cheese – a delicious recipe with pork chops, mushroom, rosemary, goat cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
342
kcal
Calories
22
g
Fat
4
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 12 ounces pork chops 2 extra thick chops, 1 cup mushroom finely chopped, 2 tablespoons rosemary minced, 1 cup goat cheese crumbled.
Yes, Big Thick Pork Chops Stuffed With Rosemary, Mushrooms And Goat Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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