A delightful twist on stuffed pork chops, featuring a cheesy vegetable sauce and a crispy breadcrumb topping.
Melt butter in a medium saucepan over medium heat. Sauté onions, garlic, celery, bell pepper, and mushrooms until softened.
Ensure the vegetables are finely chopped for even cooking and a cohesive stuffing texture.
Mix in parsley, salt, and pepper. Toss with bread cubes and add water gradually until the mixture is slightly moist.
Add the water slowly to avoid making the stuffing too soggy.
Cut pockets into the pork chops and stuff them with the prepared stuffing. Secure with toothpicks.
Use a sharp knife to carefully create a pocket without cutting through the pork chop.
Sear the stuffed pork chops in butter for 5 minutes per side until browned. Transfer to a baking dish.
Ensure the pork chops are browned evenly for a nice crust.
Melt butter in a saucepan and sauté onions, bell pepper, and mushrooms until tender. Sprinkle with flour and cook for 1 minute.
Stir constantly to prevent the flour from clumping.
Whisk in milk and cook until thickened. Stir in cheddar cheese until melted. Season with salt and pepper.
Remove from heat before adding cheese to prevent it from curdling.
Pour the sauce over the pork chops in the baking dish.
Ensure the sauce covers the pork chops evenly for consistent flavor.
Mix breadcrumbs with melted butter and sprinkle over the pork chops. Bake at 350°F for 25-30 minutes.
For extra crunch, broil for the last 2 minutes of baking.
Let the dish rest for 10 minutes before serving.
Resting allows the juices to redistribute, keeping the pork chops moist.
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