3 tbls butter, divided
1 1/2 cup small cubes of French bread
1 cup chopped mushrooms
2 tbls minced onion
1/2 tsp dried rosemary, crumbled
1/2 cup crumbled Asiago cheese (2 oz)
Melt 1 tbls butter in heavy skillet over medium heat. Add bread and saute until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tbls butter in same skillet; add mushrooms, onion, and rosemary. Saute until onion is soft, about 5 minutes. Add to bread. Refrigerate 15 minutes to cool before adding cheese. Mix cheese into bread mixture; season with salt and pepper.
Heat 1.5 tsp butter and 1.5 tsp olive oil in skillet over high heat. Season pork chops with salt and pepper. Brown pork chops in skillet 1 minute each side; turn heat to low, cover with lid, and cook chops for 4-5 minutes each side. Top with Asiago-Mushroom French Bread Mixture.
*Can also use as a stuffing with a pork loin roast, following directions of any general stuffed pork roast of the same size.
To Freeze: Prepare topping according to above directions. Cool and put in quart size baggie. Individually wrap uncooked pork chops in plastic wrap and place in quart baggie. Put both pork chops and stuffing in gallon size baggie; freeze.
To Prepare: Thaw 24 hours in fridge. Gently heat Asiago-Mushroom stuffing in small skillet. Meanwhile, prepare pork chops according to above directions. Top with heated stuffing.