The secret to this recipe is browning the pork chops until the pork chops are nicely brown. This adds great flavor to the pork chops and the gravy. Watch your heat so the butter doesn't burn, if the butter browns some that is fine, just adds more flavor. I made this in my dutch oven but it can be made in the oven if you use a oven safe pan.
STUFFED PORK CHOPS WITH A CREAMY PAN GRAVY
4 PORK CHOPS; Thick Cut.
4 slice(s) SWISS CHEESE; Thick Sliced.
1 teaspoon(s) OLIVE OIL
1 1/2 tablespoon(s) BUTTER
SAGE LEAVES; Couple Pinches.
SALT; To Taste.
BLACK PEPPER; To Taste.
Make a large pocket in the pork chop without cutting the pork chop completely in half.
Insert a slice of ham and swiss cheese into each pork chop, I try to wrap the ham around the cheese if the ham is not to thick.
Heat the butter and oil in a dutch oven or oven safe skillet over medium-high heat.
Add the pork chops and brown the pork chops well on both sides.
Season with salt and pepper to taste.
Place skillet in oven and bake at 350 degrees for 25 to 30 minutes or until pork chops are done; this will very depending on thickness of pork chops, try not to over bake.
Remove pork chops to a plate and cover with foil.
Make gravy if desired with drippings using some flour and milk.
Season gravy with a couple pinches of sage leaves and salt and pepper to taste.
Makes 4 Pork Chops.