Salt and freshly ground black pepper
1 teaspoon dried sage leaves
4 1/2-inch thick slices Gruyere or Swiss cheese
8 thin slices Black Forest ham
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound white button mushrooms, sliced
2 garlic cloves
1/2 teaspoon dried thyme leaves, chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups chicken stock or broth
1 tablespoon Dijon mustard
Steamed broccoli or cauliflower, tossed in garlic butter
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 1/4 teaspoon sage leaves on top of each slice of Gruyere.
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.
While the chops are resting, add the butter, mushrooms, garlic, and thyme to the skillet.
Saute 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.
Serve the stuffed chops with the mushroom sauce and broccoli or cauliflower.
Unfortunately, I forgot to take a picture of the final product. This dinner is very meaty, but it has good flavors. We ate it for lunch, since my in-laws were going to babysit the kids so we could go out to dinner. This is quite a hefty lunch!
I changed the recipe to add Swiss cheese as an option, since Gruyere is so expensive. I also changed the fresh sage and thyme to dried and added the vegetable to the ingredient list. It was suggested beforehand, so I forgot it.