Stuffed Pork Chops With Mushroom Pan Gravy - cooking recipe

Ingredients

4 pork chops, center cut, 1 1/2-inches thick
3/4 cup flour
4 tablespoons oil
3 cups chicken broth
1 cup onion, julienned
1 cup mushroom, sliced
4 tablespoons cornstarch
3 tablespoons water
salt and pepper, to taste
Stuffing
1/2 cup butter
1 medium onion, minced
6 slices bacon, chopped
1 stalk celery, minced
1/2 cup fresh spinach, chopped
1 medium apple, diced
2 1/2 cups chicken broth
1/2 tablespoon poultry seasoning
1/2 cup raisins (optional)
3 cups stuffing cubes
salt and pepper, to taste

Preparation

To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. Set aside.
To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. Add chicken broth and poultry seasoning and bring to a boil. Add raisins and cook 3 minutes, or until soft. Remove from heat. Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.
Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.
In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. Add chicken broth, julienned onions, and mushrooms. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350\u00b0F oven for 35 to 40 minutes. Remove pork chops when done and keep warm while making pan gravy.
Place pan with drippings on medium heat and skim off fat. Bring to a boil, then reduce to simmer. Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.