Pork Chops Stuffed with Mushroom Sour Cream Bread Stuffing

Ingredients

• 1/4 cup Kemps Sour Cream
• 1/2 of packet stuffing seasoning packet
• 1-1/3 cup instant stuffing mix
• 1 cup water
• 2 Tbsp butter
• 1 Tbsp extra virgin olive oil
• 1/4 cup onion, diced small
• 1/4 cup celery, diced small
• 1/3 cup white button mushrooms, chopped fine in food processor
• 1/2 cup portobella mushroom, diced small
• 1/4 cup red cooking wine
• 8 - 6oz. center cut pork chops,
• Salt and Pepper, to taste

Instructions

1. Place water in a medium saucepan with spice packet ingredients and butter. Heat to nearly boiling.
2. Mix this with the dry bread crumb mixture in a medium bowl. Blend well. Stir once or twice.
3. Saut the onions and celery in olive oil until translucent and tender.
4. Add the two types of mushrooms and red cooking wine. Simmer and reduce in volume by half. Cook until most of the moisture has evaporated.
5. Add mushroom mixture to the bread stuffing. Mix. Add sour cream and mix well.
6. Place in the refrigerator for a minimum of 30 minutes.
7. Preheat oven to 425 F.
8. Make a cut in the side of each pork chop. Fill each with about 1/4 cup stuffing.
9. Place the stuffed chops on a baking sheet and lightly drizzle the tops with extra virgin olive oil, salt, and pepper.
10. Bake for 25- 30 minutes. Pork should reach 150 F internally.

Serves 8

Serving Suggestion: Served with broccoli and Bchamel sauce

Per Serving: 406 Calories; 19g Fat 47g Protein; 10g Carbohydrate; 139mg Cholesterol; 62g Calcium; 7g Saturated Fat; 308mg Sodium