Stuffed Pork Chops In Mushroom Cream Sauce

• 3/4 lb center-cut pork chops, 1 inch thick (2 each)
• salt & freshly ground black pepper
• 2 ounces mozzarella cheese, shredded
• fresh basil leaf
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon onion, minced
• 4 ounces mushrooms, quartered lengthwise
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 1/2 cup heavy cream

1. Preheat oven to 350 degrees F.
2. Cut a pocket in each pork chop by slicing the meat in half almost to the bone; pound lightly, with a kitchen mallet, on both sides to elongate pockets.
3. Lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
4. Secure pocket with wooden toothpicks, then pound edge to close edge.
5. Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
6. Remove chops to a baking dish.
7. Reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
8. Stir in wine, broth and cream; cook 1 minute.
9. Pour mushroom cream sauce over chops and place in oven for 30 minutes.

center, salt, mozzarella cheese, fresh basil leaf, olive oil, butter, onion, mushrooms, white wine, chicken broth, heavy cream

Taken from www.food.com/recipe/stuffed-pork-chops-in-mushroom-cream-sauce-405824 (may not work)