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1
Heat the oven to 400 degrees F and arrange a rack in upper third.
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2
Pat the pork chops dry with paper towels and put on a cutting board.
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3
Using a small paring knife, cut a 2-inch opening horizontal to the cutting board, halfway up the meat in each chop.
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4
Move the knife back and forth in a fan motion to open the interior of the pocket without significantly widening the opening.
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5
(You don't want to pierce through the meat but simply create a pocket for the stuffing.)
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6
Brush the exterior of the chops with oil, season well with salt and freshly ground black pepper, to taste, and set aside until the stuffing is ready.
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7
Heat 1 tablespoon of oil in a large ovenproof frying pan over medium-high heat.
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8
When the oil shimmers, add the shallots and cook until softened.
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9
Add the mushrooms, season well with salt and freshly ground black pepper, and cook, stirring rarely, until browned, about 10 minutes.
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10
Stir in the parsley and remove to a plate to cool slightly.
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11
Wipe out the frying pan and return it to the stove over medium-high heat.
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12
Taste the stuffing and adjust the seasoning, as necessary.
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13
Stuff half of the mushroom mixture into the pocket of each chop.
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14
If the filling is falling out, secure the chops closed with toothpicks.
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15
Add the remaining 1 tablespoon oil to the pan over medium heat.
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16
When the oil shimmers, arrange the stuffed chops in the pan and cook until browned, about 4 minutes.
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17
Flip the chops to the other side and transfer the pan to the oven.
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18
Bake until the pork is cooked and an instant-read thermometer, inserted into the center of the chops, registers 160 degrees F, about 12 to 15 minutes.
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19
Remove the pan from the oven and set the pork aside on serving plates to rest.
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20
Return the pan to the stove over medium heat and add the vermouth.
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21
Cook, scraping the bits from the bottom of the pan with a spatula, until the alcohol smell is cooked off and is slightly reduced, about 1 minute.
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22
Remove the pan from the heat, add the butter, and let it melt.
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23
Taste the sauce and adjust the seasoning.
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24
Drizzle the sauce over the chops and serve with a gratin, mashed potatoes, or polenta, if desired.
