Big Thick Pork Chops Stuffed With Rosemary, Mushrooms and Goat Cheese

Ingredients

12 ounces pork chops, 2 extra thick chops

1 cup mushroom, finely chopped

2 tablespoons rosemary, minced

cup goat cheese, crumbled

Combine mushrooms, 1 tablespoon rosemary and goat cheese in a small bowl. Take a spoon and gently mash the mixture together.

Cut a large slit through the center of the meat of the pork chop to make a pocket.

Stuff half the mushroom mixture into the pocket of each pork chop. Be firm and pack it in.

Preheat a non-stick oven safe skillet over medium heat and spray with cooking spray.

Sprinkle the outside of the chops with the remaining rosemary, salt and pepper and fry for 3 – 4 minutes per side until nicely browned.

Remove to oven and cook another 10 – 15 minutes. Chop meat should no longer be bright pink when cut, but just barely pink.

Allow to rest for 5 minutes. Chops will continue to cook during this time, so the resting period is important.

This is a man pleasing meal. Pork chops are stuffed with chopped mushrooms, creamy goat cheese and woodsy rosemary.

2.0

Thursday, July 22, 2010 - 6:41am