Stuffed pork chops are old-fashioned fare, and I sometimes wonder if anyone takes the time to make them anymore.
Thick pork chops with a pocket cut into the side for stuffing make hearty, satisfying entrees. In this recipe by Amy Thielen, the stuffing is ham and cheese, specifically Gruyere. The recipe is from her new book, “The New Midwestern Table: 200 Heartland Recipes” ($35, hardcover, Clarkson Potter).
Thielen, a native of Minnesota, and host of her own Food Network show, “Heartland Table,” has put together a collection of traditional Midwestern recipes, many with a modern twist.
Breaded Stuffed Pork Chops With Ham And Gruyãre
Makes 4 servings