Pork Chops Stuffed With Mushrooms And Gruyere

Ingredients:

• 4 1" thick loin pork chops with pockets for stuffing/li>
• 2 TBS butter/li>
• 2/3 cup mushrooms, minced/li>
• 1/4 cup onion, minced/li>
• 3 TBS dry red wine/li>
• Salt and freshly ground pepper/li>
• 2 oz Gruyere cheese, grated
• 2 TBS butter/li>
• 2 TBS olive oil/li>
• 1/2 cup onion, minced/li>
• 1/2 cup carrot, minced/li>
• 1/2 cup celery, minced/li>
• 1 cup dry white wine/li>
• 1 TBS tomato paste/li>
• 4 bay leaves/li>
• 1 clove garlic, minced or pressed/li>
• 2 cups chicken broth/li>
• 1/2 cup whipping cream/li>
• 2 tsp fresh lemon juice/li>
• Salt and freshly ground pepper

Melt 2 TBS butter in medium skillet over medium-high heat. Add mushrooms and saute until light brown. Add onion and saute until soft. Pour in red wine and boil until liquid is reduced to glaze. Season to taste and cool to room temperature. Blend in cheese. Fill each chop with 1/4 of cheese mixture. Close pockets with toothpicks.

Preheat oven to 325 degrees. Heat butter and olive oil in large skillet over medium high heat. Brown chops on both sides (about 5 minutes). Transfer chops to shallow baking dish. Pour off all but 2 TBS oil. Saute onion, carrot and celery over medium heat until golden (about 5 minutes). Add wine, tomato paste, bay leaves and garlic. Boil until liquid is reduced to glaze (12-15 minutes). Add chicken broth and boil until reduced by half. Pour mixture over chops, cover and bake until tender (about 50-60 minutes). Place chops on platter and remove toothpicks. Boil sauce until reduced by one-third. Add cream and boil until sauce thickens. Stir in lemon juice, pour over chops and serve. 4 servings.