Mushroom Stuffed Pork Chops

How to make Mushroom Stuffed Pork Chops.

Ingredients: Serves 4

• 4 pork rib chops, about 3/4 inch thick, (about 2 1/2 lb)
• 3 tablespoons light olive oil
• 1 medium onion, chopped (1/2 cup)
• 2 1/2 cups chopped fresh mushrooms (7 oz)
• 2 cloves garlic, finely chopped
• 1 cup chicken broth (from 32-oz carton)
• 1/2 cup Italian style bread crumbs
• 1 tablespoon chopped fresh parsley
• Toothpicks

Directions:

1. Heat oven to 350°F.
2. Trim fat from pork chops.
3. Make a pocket in each pork chop by cutting into side of chop toward the bone.
4. In a 12-inch ovenproof skillet, heat 2 tablespoons of the oil over medium heat.
5. Cook onion, mushrooms and garlic in oil for 4 minutes, stirring occasionally, until onion is tender.
6. Stir in 1/2 cup of the broth, the bread crumbs and parsley.
7. Remove from heat.
8. Fill each pocket with about 1/3 cup mushroom mixture and secure with toothpicks.
9. In the same skillet, heat remaining oil over medium heat.
10. Cook pork chops in oil for about 6 minutes, carefully turning once, until brown.
11. Pour remaining broth into skillet.
12. Cover skillet with foil and bake for 1 hour or until pork is no longer pink and a meat thermometer inserted in center reads 145°F.
13. Remove toothpicks before serving.