Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.
  • 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.