Ham and Cheese-Stuffed Pork Chops with Lot-o-Mushro

Name: Ham and Cheese-Stuffed Pork Chops with Lot-o-Mushrooms Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1-inch-thick pork rib chops on the bone; Salt and freshly ground black pepper; 8 fresh sage leaves; 4 1/2-inch-thick slices Gruyere cheese; 8 thin slices Black Forest ham; Toothpicks; 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 2 tablespoons unsalted butter; 1 pound white button mushrooms, sliced; 2 garlic cloves; 1/2 teaspoon fresh thyme leaves, chopped; 2 tablespoons all-purpose flour; 1/2 cup dry white wine; 2 cups chicken stock or broth; 1 tablespoon Dijon mustard

Servings: persons

4 1-inch-thick pork rib chops on the bone
Salt and freshly ground black pepper
8 fresh sage leaves
4 1/2-inch-thick slices Gruyere cheese
8 thin slices Black Forest ham
Toothpicks
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
2 tablespoons unsalted butter
1 pound white button mushrooms, sliced
2 garlic cloves
1/2 teaspoon fresh thyme leaves, chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups chicken stock or broth
1 tablespoon Dijon mustard

1
Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book.
2
Season the inside with salt and pepper.
3
Place 2 sage leaves on top of each slice of Gruyere.
4
Wrap 2 slices of ham around each sage-cheese slice, creating a meat and cheese bundle.
5
Tuck one bundle in each pork chop pocket and secure closed with a toothpick or two.
6
Preheat a large skillet with the EVOO over medium-high heat.
7
Season the outside of the chops with salt and pepper and add to the hot skillet.
8
Cook on each side for 5 to 6 minutes.
9
Remove the stuffed chops from the skillet to a platter, tent with foil, and allow the chops to rest for a few minutes.
10
While the chops are resting, add the butter, mushrooms, garlic, and thyme to the skillet.
11
Saute for 3 to 4 minutes, stirring frequently, then season with salt and pepper.
12
Dust the mushrooms with the flour and continue to cook for 1 minute more.
13
Whisk in the wine, stock, and mustard, and then simmer until thick, about 3 minutes.
14
Serve the stuffed chops with the mushroom sauce.

1465

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 1-inch-thick pork rib chops on the bone, Salt and freshly ground black pepper, 8 fresh sage leaves, 4 1/2-inch-thick slices Gruyere cheese, and more.

Yes, Ham and Cheese-Stuffed Pork Chops with Lot-o-Mushrooms Sauce 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.

That's it — enjoy your meal!

Ham and Cheese-Stuffed Pork Chops with Lot-o-Mushrooms Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions