Supper clubs elevate American cuisine to a higher class of flavor, and you can taste the difference with the Supper Club Stuffed Pork Chops. Each savory chop is literally stuffed with a crunchy, nutty, and herbaceous filling with apples and melty Gouda. Each chop is then braised in a creamy mushroom soup mixture for maximum tenderness to infuse each bite with an even more savory flavor. Supper Club Stuffed Pork Chops are perfect when served alongside roasted potatoes to help mop up the fantastic sauce so you don't miss a drop. You certainly won't want to!
Ingredients• 1 (6-ounce) package pork stuffing mix • 1/2 teaspoon salt • 3/4 teaspoon seasoned salt • 1/2 teaspoon garlic powder • 1/2 teaspoon coarsely ground pepper • 1 (10.75-ounce) can condensed cream of mushroom soup, undiluted • 1/4 cup milk, 2% • 1 cup smoked Gouda cheese, shredded • 1 small apple, finely chopped • 1/2 cup pecans, chopped and toasted • 8 (6-ounce) pork loin chops, boneless • 2 tablespoons olive oil, divided • fresh chives or parsley, optional, minced, for garnish
Prepare the stuffing according to the package directions.
Allow the stuffing to cool slightly.
Add the salt.
In a small bowl, mix the seasoned salt, garlic powder, and pepper.
In a separate bowl whisk the soup and milk together until blended.
Stir the cheese, apple, and pecans into the cooled stuffing.
In the thickest part of each pork chop, cut a pocket horizontally.
Fill the pockets in the pork loins with the stuffing mixture.
Brush the outside of the chops with 1 tablespoon olive oil.
Sprinkle the pork chops with the seasoning mixture on both sides.
In a dutch oven, heat the remaining oil over medium heat.
Stand the pork chops in the dutch oven, stuffing side up, spacing them out evenly.
Pour the soup mixture around the chops.
Bring the soup to a boil.
Reduce the heat to low.
Cover the dutch oven and let simmer until the pork is cooked through at 165 degrees F internally, about 35-40 minutes.
Remove the dutch oven from the heat and let stand for 5 minutes.
Transfer the chops to a serving dish.
Spoon the sauce over the tops of the chops.
Serve sprinkled with the chives.