I have a knack for finding delicious, incredible recipes… and then see that I’m missing one or two key ingredients it calls for.
Case in point, tonight’s stuffed pork chops.
The original recipe hails from Southern Living. It calls for bone-in porkchops and asiago cheese. Well, I had boneless porkchops and a six cheese blend in the fridge. And guess who’s not going to the grocery store to go get said key ingredients when there’s a somewhat similar-ish substitute on hand? You got it. This girl.
So, you’re not quite getting Pork Chops with Ripieno, as Southern Living might have intended here. Instead, what I bring is a cheesy stuffed chop that’s still really tasty with a bonus yummy garlic cream sauce! And proof that a great recipe can inspire some still pretty good end results, within budget and while using up what you have.
Stuff Porked Chops
- 1 cup soft breadcrumbs
- 2 cup shredded blended italian cheese (Parmesan, Mozerella, Asiago etc)
- 2 tbsp dried parsley
- 1 tbsp dried italian seasoning
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon garlic salt
- 1 tbsp garlic
- 1 egg
- 1/2 cup chicken broth
- 4 boneless pork chops
Step By Step
- Combine first 7 ingredients in a large bowl; stir in eggs and chicken broth until moistened.
- Pound out and flatten each pork chop, and spoon on the stuffing, then fold over to make a pocket.
3. Bake pork chops at 375° for 30 to 35 minutes or until done.
If you’d like a garlic cream sauce to go with it, I made the following up on the fly and it was pretty tasty!
Easy Garlic Cream Sauce
Melt 1 tbsp butter in a pan and add one clove of chopped garlic. Let the garlic soften and begin to brown over medium heat, about 4 minutes. Add in 1/2 cup white wine, turn the heat on high and bring to a boil. Let it continue boiling until the liquid reduces by about half. At this point, reduce the heat to medium and add 1/2 cup of heavy cream. Let it lightly simmer until it thickens. Pour over the baked pork chops and enjoy!