Stuffed pork chops braised in white wine sauce is a quick and easy dinner. Moist pork chops that are nice and tender are a delicious first dinner for your new Dutch oven. Use prepared stuffing from a box or leftover stuffing from another dinner to make these yummy chops. This is a perfect recipe to make quickly in the Instant Precision Dutch Oven.
Pat pork chops dry. Use a knife to create a pocket to stuff with stuffing. Slit from one side to the other to create the pocket. Be mindful to try an make it so the flaps are about the same thickness.
Combine the garlic powder, pepper, and salt in a small bowl. Season the inside of the pocket you created. Stuff with the stuffing.
Close the flap, and using kitchen twine tie the pork chop to prepare it for cooking. Dust the outside of the pork chop with the SPG. Repeat until all the chops are done.
Set the Instant Dutch oven to saute/sear. Once it is ready add the butter and olive oil. Sear the pork chops on all sides then remove to a plate.
Add the sliced shallots to the pan, and cook until softened.
Add the wine, deglaze the pan, and reduce by half.
Turn off the saute/sear function. Add the chicken broth, Dijon mustard, and parsley to the pot. Stir to combine.
Add in the pork chops, and fit in as best as you can. If they are very big then they may not lay flat. Put the lid on the Dutch oven.
Turn on the Braise funtion, and set for the minimum time. This is one hour.
Cook for 45-minutes, and flip the chops halfway through the cooking time. Once cooked, turn off the Braise function. Remove the pork chops to a plate to rest.
Strain the remaining broth, and return to the Dutch oven. Turn on saute, and add the cornstarch slurry to the sauce. Stir until thickened. Turn off saute, and remove Dutch oven to cool on silicone mat.
Serve immediately, and refrigerate any leftovers for up to one week. These can be frozen for up to three months.
Notes
Use wooden utensils, plastic, or silicone coated utensils when cooking in the Instant Precision Dutch Oven to prevent scratching.To bake in the oven - you can transfer your Dutch oven to a preheated 350-degree oven once the dish is ready. Cook covered until the pork reaches an internal temperature of 145-degrees. Allow to rest for 10 minutes prior to serving.Using your Instant Pot - Unfortunately, you can't make this in your Instant Pot. However, you can do all the steps to prepare the dish then transfer to a casserole dish or Dutch oven for baking in the oven.