Mushroom-Stuffed Pork Chops

Last night I found myself browsing the Cooking Channel's Most Popular Recipe's page in search of some new and easy weeknight recipes. Aida's recipe for mushroom-stuffed pork chops with vermouth sauce was a great start! I decided to skip the vermouth and butter and exchange it for Madeira. It was delicious, easy, and healthy - and took less than a half hour!

Ingredients:

• 2 thick bone-in pork chops (~3/4 lb each)
• 2 tbsp olive oil
• 2 shallots, diced
• 5 oz cremini mushrooms, diced
• 1 tbsp Madeira or sherry
• salt and freshly ground black pepper

1. Preheat the oven to 400 degrees.
2. Dice the shallots and mushrooms, set aside.
3. Dry the pork chops with a paper towel. Use a very sharp, small knife to slice the pork horizontally about 2 inches deep. Be careful not to slice through the bottom.

4. Heat a large oven-safe skillet over medium heat. Add 1 tbsp oil and, after it is heated, add the shallot. After a few minutes, when the shallots are softened, add the mushrooms. Cook for 5-7 minutes until they are cooked through and almost all of the liquid has evaporated. Add the Madeira and cook for another 2-3 minutes until it is absorbed. Remove from heat.

5. Fill each of the pork chops with half of the mushroom mixture.

6. Use toothpicks to close the edges of the chops. Lightly brush both sides of the pork with olive oil and generously sprinkle with salt and pepper.

7. Add the remaining oil to the skillet over medium heat. Add the pork and cook for 4-5 minutes until the first side is nicely browned. Flip them over and transfer the skillet to the oven. Cook for 12 minutes until the temperature is 150 degrees. Remove from the oven and let it rest for at least 5 minutes. The pork will continue to cook while it rests; the final temperature should be 160 degrees.

8. Serve with rice, potatoes, etc - whatever you like!

Serves: 2
WW:  7 pts (based on 5 oz trimmed pork w/o bone)