| 3 tablespoons butter | ||
| 2 cups of French / Italian bread, small cubes | ||
| 2 tablespoons minced onion | ||
| 3/4 cup chopped mushrooms | ||
| 1/4 teaspoon dried rosemary, chopped | ||
| 1/4 cup crumbled blue cheese (about 2 oz) | ||
| 2 1 in. thick pork rib chops or boneless pork loin chops |
Serves 2
Preheat oven to 350°F.
Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
Mix blue cheese into bread mixture; season with salt & pepper.
Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
Melt remaining 1 tablespoon butter in large ovenproof skillet over high heat.
Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven.
Bake until cooked through, about 25 minutes.
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