Ham and Cheese-Stuffed Pork Chops with Lot-o-Mushrooms Sauce

• 4 1-inch-thick pork rib chops on the bone
• Salt and freshly ground black pepper
• 8 fresh sage leaves
• 4 1/2-inch-thick slices Gruyere cheese
• 8 thin slices Black Forest ham
• Toothpicks
• 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
• 2 tablespoons unsalted butter
• 1 pound white button mushrooms, sliced
• 2 garlic cloves
• 1/2 teaspoon fresh thyme leaves, chopped
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 2 cups chicken stock or broth
• 1 tablespoon Dijon mustard

1. Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book.
2. Season the inside with salt and pepper.
3. Place 2 sage leaves on top of each slice of Gruyere.
4. Wrap 2 slices of ham around each sage-cheese slice, creating a meat and cheese bundle.
5. Tuck one bundle in each pork chop pocket and secure closed with a toothpick or two.
6. Preheat a large skillet with the EVOO over medium-high heat.
7. Season the outside of the chops with salt and pepper and add to the hot skillet.
8. Cook on each side for 5 to 6 minutes.
9. Remove the stuffed chops from the skillet to a platter, tent with foil, and allow the chops to rest for a few minutes.
10. While the chops are resting, add the butter, mushrooms, garlic, and thyme to the skillet.
11. Saute for 3 to 4 minutes, stirring frequently, then season with salt and pepper.
12. Dust the mushrooms with the flour and continue to cook for 1 minute more.
13. Whisk in the wine, stock, and mustard, and then simmer until thick, about 3 minutes.
14. Serve the stuffed chops with the mushroom sauce.

pork, salt, sage, gruyere cheese, black forest, toothpicks, extravirgin olive oil, unsalted butter, white button mushrooms, garlic, thyme, flour, white wine, chicken, mustard

Taken from www.epicurious.com/recipes/food/views/ham-and-cheese-stuffed-pork-chops-with-lot-o-mushrooms-sauce-374309 (may not work)