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Mushroom-Stuffed Pork Chops

Prep 20 min
Total 1 hr 20 min
Ingredients 9
Servings 4

Progresso® broth and bread crumbs provide a wonderful addition these mushroom-stuffed pork chops - perfect for a hearty baked dinner.

Ingredients

5 pork rib chops, about 3/4 inch thick, (about 2 1/2 lb)
3 tablespoons light olive oil
1 medium onion, chopped (1/2 cup)
2 1/2 cups chopped fresh mushrooms (7 oz)
2 cloves garlic, finely chopped
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup Progresso™ Italian style bread crumbs
1 tablespoon chopped fresh parsley
Toothpicks

Directions

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 serving

Calories: 400

Calories from Fat: 190

Total Fat: 21g; 33%

Saturated Fat: 6g; 28%

Trans Fat: 0g

Cholesterol: 100mg; 34%

Sodium: 410mg; 17%

Potassium: 610mg; 17%

Total Carbohydrate: 12g; 4%

Dietary Fiber: 1g; 5%

Sugars: 3g

Protein: 39g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 4%; 4%

Calcium: 4%; 4%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;