Stuffed Pork Chops

Thick, meaty chops filled with seasoned mushrooms and shallot. Absolutely scrumptious! This delicious (and incredibly low sodium) recipe comes from the No-Salt Cookbook by David and Thomas Anderson.

Serves 4.

SODIUM CONTENT: 80 mg per serving


1 T. unsalted butter
1 shallot, minced
freshly ground black pepper, to taste
10 mushrooms, sliced (cremini, porcini or button)
1/4 c. low-sodium chicken broth
2 T. finely chopped fresh parsley
1 t. chopped fresh rosemary
4 thick pork chops
2 T. olive oil


Heat a skillet over medium. Add butter and shallot and cook, stirring, 5 minutes. Add the mushroms and black pepper and cook, stirring, 10 minutes. Add broth and stir well to deglaze pan. Add parsley and rosemary. Turn up the heat and reduce liquid until pan is almost dry. Remove mushroom mixture to a plate or bowl and set aside.

Preheat oven to 350 degrees. Wash the pork chops and pat dry. Use a sharp knife to slice sideways into each pork chop to create a pocket. Fill the pockets with the mushroom mixture.

Heat olive oil in the skillet over medium-high. Add chops to the pan, 2 at a time, and sear on both sides. Remove chops and place in a baking dish. Place pan on middle rack in oven and bake until cooked through, 20-30 minutes. Remove from oven and serve immediately.

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