Wild Mushroom Stuffed Pork Chops with White Wine & Thyme

Directions

• Slice horizontally through each chop almost to opposite edge forming a pocket with knife parallel to cutting board. Combine flour, 1 teaspoon thyme, salt and 1/8 teaspoon pepper on plate. Set aside.




• Melt 2 Tablespoons I Can’t Believe It’s Not Butter!® Spread in large skillet over medium-high heat and cook shallots, stirring, until golden, about 2 minutes.




• Stir in mushrooms and cook over medium-high heat, stirring occasionally, until tender and golden, about 5 minutes. Stir in garlic, 1/4 teaspoon thyme and 1/8 teaspoon pepper and cook, stirring until fragrant, about 1 minute.




• Stir 1/4 cup wine into skillet and cook over medium-high heat until most of the liquid evaporates. Remove from heat.




• Stuff mushroom mixture into pocket in pork chops (about 1/4 cup in each). Dredge chops in flour mixture.




• Melt 1 Tablespoon Spread in same skillet over medium-high heat and cook chops, turning once until golden and done, about 8 minutes. Remove from pan.




• Pour remaining 3/4 cup wine and 1 1/2 teaspoons thyme into skillet and bring to a boil over high heat. Cook, scraping bottom of skillet, until reduced by about half. Remove from heat and stir in remining 3 Tablespoons Spread. Season, if desired.




• Spoon over pork chops. (If desired, first cut meat away from bones then slice. Arrange on serving plates and drizzle with sauce.)