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Double-Cut Pork Chops

Double-Cut Pork Chops

Nutrition Facts
  • cal. (kcal) 519
Double-Cut Pork Chops
  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 45 mins at 350°F
  • Cook: 20 mins
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Ingredients

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  • 3 slices bacon, chopped
  • 1 small onion, diced
  • 1 small zucchini, shredded
  • 1 teaspoon chopped fresh rosemary
  • 2 cloves garlic, sliced
  • 1/4 teaspoon black pepper, plus extra for seasoning chops
  • 1/8 teaspoon salt, plus extra for seasoning chops
  • 2 slices white bread, crumbled to make fresh bread crumbs (about 1-1/4 cups)
  • 1/4 cup grated Parmesan cheese
  • 6 double-cut pork chops (about 1-1/4 inches thick, about 5 pounds total; consult your butcher for these)
  • 1 tablespoon vegetable oil
  • 3/4 cup dry white wine

Directions

  1. Heat oven to 350 degrees F.
  2. In large skillet, heat bacon over medium-high heat until it begins to sizzle. Reduce heat to medium. Add onion; cook until softened, about 6 minutes. Add zucchini, rosemary, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt; cook until most of the liquid evaporates, about 5 minutes.
  3. Remove skillet from heat. Add bread crumbs and Parmesan cheese to skillet; stir to mix. Transfer to small bowl. Wipe out skillet with paper toweling.
  4. Season chops on both sides with salt and pepper. Using tip of a sharp knife, cut pocket in each chop, cutting all the way through to bone. Place packed 1/3 cup stuffing into each pocket, pressing gently to flatten.
  5. In large nonstick skillet, heat oil over medium-high heat. Add 3 chops and brown, about 2 minutes per side. Transfer browned chops to large shallow roasting pan or 15 x 10 x 1-inch jelly-roll pan. Repeat with remaining chops, adding more oil if needed. Pour wine into roasting pan.
  6. Bake chops in 350 degrees F oven 45 minutes or until instant-read thermometer inserted in thickest part of meat registers 150 degrees F to 155 degrees F. Remove from oven (internal temperature will increase to 160 degrees F). Serve warm.

Nutrition Information for Double-Cut Pork Chops

Servings Per Recipe: 6
PER SERVING: 519 cal., 26 g total fat (9 g sat. fat), 149 mg chol., 504 mg sodium, 9 g carb. (1 g fiber), 56 g pro.

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