Gluten-Free Joc Mushroom and Gruyère Stuffed Pork Chops

Ingredients:

2 bone-in pork chops
1/2 cup sliced mushrooms
1/2 cup shredded Gruyère cheese
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon paprika
1 tablespoon fresh parsley, chopped
1 tablespoon butter

Instructions:

Preheat your oven to 375°F (190°C).
Using a sharp knife, make a pocket in each pork chop by cutting horizontally into the side.
In a bowl, mix together the sliced mushrooms, shredded Gruyère, minced garlic, olive oil, salt, and pepper.
Stuff the mushroom and Gruyère mixture into the pockets of the pork chops, packing it in tightly.
Season the outside of the pork chops with salt, pepper, and paprika.
In an oven-safe pan, melt butter over medium-high heat. Sear the stuffed pork chops for 3-4 minutes on each side, or until golden brown.
Transfer the pan to the preheated oven and bake for 15-20 minutes or until the pork is fully cooked.
Sprinkle freshly chopped parsley over the pork chops before serving.