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Mushroom-Stuffed Pork Chops
Prep 20min
Total1hr20min
Ingredients9
Servings4
Progresso® broth and bread crumbs provide a wonderful addition these mushroom-stuffed pork chops - perfect for a hearty baked dinner.
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Ingredients
5pork rib chops, about 3/4 inch thick, (about 2 1/2 lb)
3tablespoons light olive oil
1medium onion, chopped (1/2 cup)
2 1/2cups chopped fresh mushrooms (7 oz)
2cloves garlic, finely chopped
1cup Progresso™ chicken broth (from 32-oz carton)
1/2cup Progresso™ Italian style bread crumbs
1tablespoon chopped fresh parsley
Toothpicks
Directions
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1
Heat oven to 350°F. Trim fat from pork chops. Make a pocket in each pork chop by cutting into side of chop toward the bone.
2
In 12-inch ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Cook onion, mushrooms and garlic in oil 4 minutes, stirring occasionally, until onion is tender. Stir in 1/2 cup of the broth, the bread crumbs and parsley; remove from heat.
3
Fill each pocket with about 1/3 cup mushroom mixture; secure with toothpicks. In same skillet, heat remaining oil over medium heat. Cook pork chops in oil about 6 minutes, carefully turning once, until brown; pour remaining broth into skillet.
4
Cover skillet with foil; bake 1 hour or until pork is no longer pink and a meat thermometer inserted in center reads 145°F. Remove toothpicks before serving.
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