Stuffed Pork Chops Recipe

From Dorothy McNett's Recipe Book.

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See Also: Meat Dishes

Stuffed Pork Chops

From Dorothy McNett's Recipe book at

1 tablespoon butter or olive oil
5-6 brown or white mushrooms, sliced
1 shallot, minced
2 tablespoons dry red wine, water, or broth
1/2 teaspoon sea salt
1/4 teaspoon freshly ground peppercorns
2 oz. grated Parmigiano, Gruyere, or Emmenthal cheese

2 extra-thick center cut pork loin chops

1 tablespoon butter or olive oil
1/2 cup finely minced onion
1/4 cup finely minced carrot
2-3 green onions, finely minced
1/2 cup dry white wine or water or stock
1 tablespoon tomato paste
1 bay leaf
1 cup beef stock
1/8 teaspoon dry thyme

1/4 cup half and half
lemon juice
snipped fresh chives

Heat butter or oil in saute pan, add mushroom slices and minced shallot. Saute until light brown, then pour in wine or broth and boil until reduced to a glaze. Season with salt and pepper, cool. Blend in cheese. Make a 1.5 inch slit in center of edge of each chop opposite rib bone. With knife inserted in slit, cut an arc to creat a wide pocket inside chop but with a small opening. Stuff mushroom mixture into pockets, then press to close. Preheat oven to 325 degrees. In saute pan, heat oil or butter and brown chops on both sides. Transfer to a shallow baking dish. In pan, heat just a bit more oil or butter and saute onion, carrot, and green onion until browned, about 5 minutes. Add wine, tomato paste, bay leaf, and thyme. Boil until liquid is reduced to a glaze, scraping up sides of pan. Pour in stock and boil to reduce by half. Spoon over chops. Bake about 1 hour, loosely covered. Arrange chops on serving plates, and if desired add cream to juices in pan, scraping up browned bits. Add a little lemon juice and chives, drizzle over chops, and serve.

Recipe created 2000-02-29.

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