Stuffed Pork Chops

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Cook Time: 1 hour

Ingredients:

• 16 ounces sliced mushrooms
• 5 tablespoons butter, divided
• 3/4 cup chopped onions
• 1 cup soft bread cubes
• 2 tablespoons chopped parsley
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 6 center cut pork chops, cut 1-inch thick
• 2 tablespoons vegetable oil
• 1 beef bouillon cube or equivalent base or granules
• water
• 1/2 teaspoon dried rosemary, crumbled
• 1 teaspoon paprika
• 1 tablespoon all-purpose flour
• 1 cup plain yogurt or light sour cream
• 16 to 20 ounces frozen chopped spinach

Preparation:

Clean mushrooms. Chop half of the mushrooms and slice the other half. In a medium skillet, melt 3 tablespoons of butter over medium-low heat. Add onions and sauté for 2 minutes. Stir in chopped mushrooms; sauté 2 minutes longer. Add the bread cubes, parsley, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Set stuffing mixture aside.

Cut a pocket in each pork chop. Sprinkle outside of the chops with remaining salt and pepper. Stuff about 1/4 cup of the cooked mixture into each pork chop and secure edges together with toothpicks.

In a large skillet heat vegetable oil over medium heat. Add pork chops and cook for about 5 minutes on each side, until browned. Remove chops from skillet. Dissolve bouillon in 1/2 cup boiling water then add to the skillet. Blend with juices, scraping bottom of skillet to get browned bits. Place chops back in skillet and sprinkle with the rosemary. Bring to a boil. Reduce heat, cover, and simmer for about 40 minutes, until pork chops are tender.

Meanwhile, melt remaining 2 tablespoons butter in medium skillet. Add the sliced mushrooms and sauté 2 minutes. When chops are tender, remove from large skillet and keep warm. Add the cooked sliced mushrooms to the sauce in the large skillet along with paprika. Blend flour with a small amount of cold water, stirring to make a smooth paste. Blend flour mixture into the pork chop juices in the large skillet, cooking and stirring until thickened. Stir in the yogurt or sour cream and return chops to skillet. Cover and heat over low heat for 5 minutes. Do not boil.

Serve pork chops over hot cooked spinach; spoon sauce over the chops. Pass remaining sauce as a gravy. Stuffed pork chops recipe serves 6.

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