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1
Prepare the stuffing: In a medium saucepan, melt the butter and saute the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
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2
Stir in parsley, thyme, salt, and pepper, mixing until well combined.
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3
Toss with bread cubes gently.
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4
Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
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5
Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
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6
Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
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7
Saute the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned.
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8
Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
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9
If there is any stuffing left over, you may mound it on top of the pork chops.
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10
Preheat oven to 350 degrees F.
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11
Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables.
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12
Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent.
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13
Lower heat to medium and sprinkle with flour.
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14
Cook, stirring constantly, for about a minute.
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15
Whisk in the milk, scraping the pan as you go to get up all the flour.
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16
Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream.
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17
Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted.
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18
Add salt and pepper to taste.
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19
Pour sauce over the pork chops.
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20
Prepare the topping: Stir the breadcrumbs into the butter until well combined.
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21
Sprinkle topping over the pork chops.
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22
If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese.
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23
Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly.
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24
Let stand for about 10 minutes unless you like third degree burns in your mouth.
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25
Enjoy!
