Zucchini Stuffed Pork Chops Mustard Sauce
Elevate your weeknight dinners with these irresistible Zucchini Stuffed Pork Chops with Mustard Sauce—a gourmet twist that's as elegant as it is easy to prepare. Thick-cut bone-in pork chops are filled with a savory zucchini, Parmesan, and breadcrumb mixture, creating a melt-in-your-mouth stuffing that’s both hearty and flavorful. Searing the chops to a golden crust and finishing them with a quick bake ensures they stay perfectly juicy. The star of the dish is the luscious whole grain mustard sauce, enriched with butter, cream, and chicken broth for a tangy, velvety finish. Ready in under an hour, this dish combines the rustic appeal of stuffed meats with the refinement of a rich, pan-simmered sauce. Serve with a sprinkle of fresh parsley and your favorite sides for a dinner that’s sure to impress! Perfect for date nights, family meals, or special occasions, this recipe caters to both comfort and sophistication.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (thick-cut)
- 1 medium zucchini
- 2 cloves garlic
- 0.5 cups Parmesan cheese
- 0.25 cups Italian breadcrumbs
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 cup chicken broth
- 2 tablespoons whole grain mustard
- 0.5 cups heavy cream
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Finely grate the zucchini and squeeze out any excess moisture using a clean kitchen towel. Mince the garlic.
In a bowl, combine the grated zucchini, minced garlic, Parmesan cheese, and breadcrumbs. Mix well and set aside.
Using a sharp knife, carefully cut a pocket into the side of each pork chop without slicing all the way through. Stuff each pocket with the zucchini mixture and secure the opening with toothpicks.
Season both sides of the stuffed pork chops with salt, black pepper, and paprika.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side, or until golden brown.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove the pork chops from the skillet and set them aside to rest, tented with foil.
In the same skillet, melt the butter over medium heat. Add the chicken broth and stir, scraping up any browned bits from the bottom of the pan.
Whisk in the whole grain mustard and heavy cream. Simmer the sauce for 3-5 minutes, stirring occasionally, until slightly thickened.
Adjust the seasoning of the sauce with salt and pepper, if needed.
Serve the stuffed pork chops topped with the mustard sauce. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 85% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
