Stuffed Pork Chops In Mushroom Cream Sauce - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees F.
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.
Lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
Secure pocket with wooden toothpicks, then pound edge to close edge.
Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
Remove chops to a baking dish.
Reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
Stir in wine, broth and cream; cook 1 minute.
Pour mushroom cream sauce over chops and place in oven for 30 minutes.