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1
Preheat oven to 350u00b0F.
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2
Melt 1 Tbsp butter in cast iron or oven proof heavy skillet.
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3
Add bread and saute till golden and crisped (about 10 min) remove and place in medium sized bowl.
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4
Melt 1 tbsp butter in skillet.
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5
Add mushrooms, shallot, herbs and garlic. and saute until soft (about 5 minutes).
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6
Add 2 tbsp chicken stock. mix in well.
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7
Allow mixture to cool.
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8
Mix in cheese when cooled. Adjust seasoning with salt & pepper.
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9
Cut each chop horizontally in half to bone or almost in half if using boneless chops.
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10
Divide stuffing mixture evenly in four and insert into pocket closing with tooth picks if necessary.
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11
Season chops with salt & pepper.
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12
Add olive oil to skillet and brown chops for 2 minutes on each side.
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13
Cover with lid or foil and bake until cooked, about 25 minutes.
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14
Sauce:
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15
Remove chops to platter and let rest covered with foil.
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16
Add wine to skillet and deglaze. Cook till reduced to a tbsp or two.
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17
Add chicken stock and cook a minute or two.
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18
Add cream and heat through.
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19
Add crumbled cheese and heat gently till melted.
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20
Check for salt & pepper seasoning.
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21
Pour over mashed potatoes and serve with chops.
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22
YUMMY.
