Herbed Goat Cheese Stuffed Pork Chops MarsalaFrom christinem 5 years ago
- Stuffing: shopping list
- 4 oz. goat cheese shopping list
- 2 tbsp fresh basil chopped shopping list
- 1 tbsp fresh rosemary, chopped shopping list
- 1 tsp fresh thyme leaves (or ¼ tsp dried, crushed) shopping list
- 1 tbsp finely minced sundried tomatoes (I use dried, not the oil-packed ones) shopping list
- Pork: shopping list
- 4 thick cut Berkshire pork chops, bone in or boneless, a good 1” to 1 ¼” thick shopping list
- salt & pepper shopping list
- 2 tbsp olive oil shopping list
- Sauce: shopping list
- 10 oz sliced mushrooms shopping list
- 1 cup dry marsala wine shopping list
- ½ cup chicken or vegetable stock shopping list
- 2 tsp chopped fresh rosemary shopping list
- 2 tsp chopped fresh basil shopping list
- 2 tbsp butter shopping list
- 1 tbsp flour shopping list
- ½ cup half & half or cream shopping list
- salt & pepper to taste shopping list
How to make it
- Mash goat cheese, herbs and sun-dried tomatoes together with a fork. Set aside.
- Carefully make an incision in the side of each pork chop, creating a pocket for the cheese. Place a quarter of the goat cheese mixture into each pocket, pressing firmly. You don’t need to seal with toothpicks – in fact, I kind of like that a little of the goat cheese melted out into the sauce during cooking!
- Season the outside of the pork with salt & pepper. Heat the olive oil in a large skillet over medium high heat and sear pork chops until golden brown, about 3 to 4 minutes on each side. Reduce heat to medium and remove pork from skillet and set aside.
- Add mushrooms to skillet and cook for a few minutes. Add marsala wine and broth to pan to deglaze, scraping up any cooked on bits with a spatula. Add rosemary and basil. Bring to a boil and cook until liquid is reduced by half (3 or 4 minutes). Whisk flour into half & half and mix into sauce.
- Return pork chops to pan, covering with sauce and mushrooms. Reduce heat to medium-low; cover and simmer another ten minutes, or until pork is cooked through. Arrange chops on plate and smother with sauce.
People Who Like This Dish 12
The Cookchristinem Worcester, MA
The Rating1 people
These sounds fantastic... great flavors, and great execution!keni in Sweet Home loved it
Hey Christine! Made this tonight for my gang and it went over very well! Now, we don't care for sundried tomatoes, so I usually sub roasted red peppers, and that's what I did, here, too. I also think the filling could have been doubled and added ev...morekeni in Sweet Home loved it