Ingredients
8
sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved, finely chopped
2
cloves garlic, finely chopped
1
teaspoon salt
1
teaspoon freshly ground pepper
2
teaspoons finely chopped fresh or 1/4 teaspoon dried thyme leaves
1/2
cup Progresso™ panko crispy bread crumbs
1/2
cup crumbled chèvre (goat) cheese (2 oz)
2
tablespoons shredded Parmesan cheese
8
boneless pork loin chops (1 inch thick)
2
tablespoons olive oil
2
cups Progresso™ chicken broth (from 32-oz carton)
2
teaspoons grated lemon peel
2
tablespoons fresh lemon juice
4
teaspoons Dijon mustard
2
tablespoons butter
Preparation
In 12-inch nonstick skillet, heat reserved oil from sun-dried tomatoes over medium-high heat. Stir in tomatoes, garlic, 1/2 teaspoon each of the salt and pepper and 1 teaspoon of the thyme. Cook 2 minutes; transfer tomato mixture to medium bowl. Stir in bread crumbs and cheeses; set aside.
In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half). Spoon 2 tablespoons tomato-cheese mixture into each pocket; pinch edges of pork to seal. Sprinkle pork with remaining 1/2 teaspoon each salt and pepper. Cover; refrigerate 1 hour.
Heat oven to 450°F. In same nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Cook 4 pork chops in oil 4 minutes, turning once. Place pork on cooling rack in 15x10x1-inch pan. Repeat with remaining 1 tablespoon olive oil and 4 pork chops. Bake 25 minutes or until meat thermometer inserted in center of pork reads 145°F.
Meanwhile, in small bowl, mix broth, lemon peel, lemon juice, mustard and remaining 1 teaspoon thyme. Pour into skillet, stirring to loosen browned bits. Heat to boiling; reduce heat. Simmer 7 minutes or until slightly thickened. Stir in butter; cover to keep warm. Serve pork chops with sauce.
