Serve with broccoli or cauliflower, steamed and tossed in garlic butter.

　　

Ingredients

4 servings

　　4 1-inch-thick pork rib chops on the bone

　　Salt and freshly ground black pepper

　　8 fresh sage leaves

　　4 1/2-inch-thick slices Gruyère cheese

　　8 thin slices Black Forest ham

　　Toothpicks

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　2 tablespoons unsalted butter

　　1 pound white button mushrooms, sliced

　　2 garlic cloves

　　1/2 teaspoon fresh thyme leaves, chopped

　　2 tablespoons all-purpose flour

　　1/2 cup dry white wine

　　2 cups chicken stock or broth

　　1 tablespoon Dijon mustard

　　

Step 1

Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book. Season the inside with salt and pepper. Place 2 sage leaves on top of each slice of Gruyère. Wrap 2 slices of ham around each sage-cheese slice, creating a meat and cheese bundle. Tuck one bundle in each pork chop pocket and secure closed with a toothpick or two. Preheat a large skillet with the EVOO over medium-high heat. Season the outside of the chops with salt and pepper and add to the hot skillet. Cook on each side for 5 to 6 minutes. Remove the stuffed chops from the skillet to a platter, tent with foil, and allow the chops to rest for a few minutes.

　　

Step 2

While the chops are resting, add the butter, mushrooms, garlic, and thyme to the skillet. Sauté for 3 to 4 minutes, stirring frequently, then season with salt and pepper. Dust the mushrooms with the flour and continue to cook for 1 minute more. Whisk in the wine, stock, and mustard, and then simmer until thick, about 3 minutes.

　　

Step 3

Serve the stuffed chops with the mushroom sauce.

　　Rachael Ray 365: No Repeats