Pork chops have always been an economical way to entertain, with absolutely no sacrifice on flavour, juiciness or gourmet goodness!  Ask your butcher for a 1 1/2"  thick center-cut pork chop (bone in if you like, this would require a longer cooking time but very delicious).   

We make a stuffing that packs on top of the chop as it bakes, made with leftover bread simply crumbled with your hands or in a food processor.  Whole grain mustard is the star here.  

Finally, a pan sauce made with mushrooms and cream brings it all together.  You can substitute a few tablespoons of butter in place of the cream, but ensure that you turn the heat OFF before adding in the butter!   We served these chops with roasted Brussels Sprouts.  Mashed potatoes would be fabulous or buttered noodles!  

2 Tbsp Triple Crunch (whole grain) mustard
5-6 sprigs flat leaf parsley, finely chopped 
4-5 sprigs fresh thyme, finely chopped  
1 clove garlic, minced
1 shallot, finely chopped 
2 cups fresh, coarse bread crumbs
¼ cup butter, melted
Olive oil, as needed 
4 thick cut boneless pork chops 
1 heaping Tbsp Dijon
300g cremini mushrooms 
¼ cup white wine 
1 cup chicken stock 
¼ cup cream 
Kosher salt and pepper, to taste 

1. Preheat oven to 375℉ 
2. In a bowl mix together the whole grain mustard, the parsley, thyme, minced garlic & shallot and the soft, fresh breadcrumbs.  
3. Melt butter and stir in, adding a little olive oil if necessary for the mixture to come together.   
4. Preheat a frying pan over medium heat.   Season pork chops with salt and drizzle with oil.   Sear in the frying pan until lightly browned on both sides, about 1-2 minutes per side.  Remove from the pan and place on a baking sheet (do not clean the pan!) 
5. Spread the Dijon mustard on one side of each chop.   Top each chop with stuffing mixture and bake for 10-12 minutes.  
6. Meanwhile, make pan sauce:  turn the pork chop pan back on medium heat and ensuring there is enough fat in the pan, add all of the mushrooms.  Sprinkle lightly with salt, then drizzle in about ¼ cup of water.  Allow mushrooms to caramelize, undisturbed, for about 5 minutes.  
7. Add in white wine, allow to reduce over high heat.   Add in chicken stock, allow to reduce over high heat.  
8. Lower heat, add in cream and let simmer for about 1 minute.  
9. Serve pork chops with mushroom cream sauce.  

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