Ham and Swiss Stuffed Pork Chops with Dijon Pan Sauce
Thick-cut bone-in pork chops are transformed into an elegant dinner by cutting pockets and stuffing them with rolled ham and Swiss cheese, then breading and pan-searing before finishing in the oven. The rich Dijon pan sauce made with white wine, cream, and fresh herbs this comfort food dish into something special for date nights or small dinner parties. The contrast of crispy golden coating and tender, juicy meat with melted cheese makes each bite satisfying, while the tangy mustard sauce adds brightness to balance the richness.
Ingredients
- 2 bone-in rib pork chops, 1 1/2 inches thick
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 thin slices deli Swiss cheese (1 oz each)
- 2 thin slices deli ham (1 oz each)
- ¼ cup Gold Medal all-purpose flour
- 1 egg
- ⅝ cup Progresso plain panko crispy bread crumbs
- 3 tablespoons vegetable oil
- 1 tablespoon olive oil
- ¼ cup shallots, finely chopped
- ¾ cup Progresso chicken broth
- ½ cup dry white wine
- ½ cup heavy whipping cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh parsley leaves, chopped
Instructions
- 1
Heat oven to 400°F
- 2
Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone
- 3
Season chops with salt and pepper
- 4
Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up
- 5
Tuck 1 ham and cheese roll into each pork chop pocket
- 6
In shallow pan, stir flour with remaining salt and pepper
- 7
Coat both sides of pork chops with flour mixture
- 8
Beat egg in shallow bowl with whisk to blend
- 9
Place bread crumbs in another shallow bowl
- 10
Dip pork chops into beaten egg; turn to coat
- 11
Dredge in bread crumb mixture, coating completely
- 12
In 12-inch skillet, heat vegetable oil over medium-high heat
- 13
Add pork chops; cook 4 to 5 minutes or until golden brown, turning once
- 14
Transfer to lightly greased 15x10x1-inch pan
- 15
Bake 18 to 20 minutes or until pork is no longer pink
- 16
Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat
- 17
Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender
- 18
Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths
- 19
Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened
- 20
Stir in mustard and parsley
- 21
Remove from heat
- 22
Place pork chops on serving plates
- 23
Serve with sauce
Tips
Pound pork chops lightly before cutting pockets to ensure even thickness for uniform cooking
Use toothpicks to secure the stuffed pockets if needed, but remove before serving
Let pork chops rest 5 minutes after baking to allow juices to redistribute
Good to Know
Refrigerate cooked pork chops up to 3 days. Reheat gently in 350°F oven to avoid drying out.
Stuff and bread pork chops up to 4 hours ahead; refrigerate. Bring to room temperature before cooking.
Serve immediately while coating is crispy and cheese is melted. Pair with roasted vegetables or mashed potatoes.
Common Mistakes
Use meat thermometer to avoid overcooking pork
Don't skip resting time or juices will run out when sliced
Make sure oil is hot before adding chops to prevent soggy coating
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use boneless pork chops instead?
Yes, but choose thick-cut chops at least 1 inch thick. Boneless chops cook faster, so reduce baking time by 5-8 minutes and check temperature early.
What if I don't have white wine for the sauce?
Substitute with additional chicken broth or use dry vermouth. The sauce will be less complex but still delicious with the Dijon and cream.
How long will the stuffed chops keep in the refrigerator?
Cooked stuffed pork chops will keep 3-4 days refrigerated. Reheat gently in a 350°F oven covered with foil to prevent drying out.