Stuffed Pork Chops Recipe

From Dorothy McNett's Recipe Book.

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Stuffed Pork Chops

From Dorothy McNett's Recipe Book at

3-4 dried wild mushrooms, or morels, porcini, chanterelles
1/2 cup warm water

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1-2 cloves garlic
1-2 sprigs fresh parsley
1/4 teaspoon dried Herbes de Provence
zest and juice of 1 lemon
sea salt
freshly ground black pepper
freshly grated nutmeg
1-2 slices soft bread, cut into cubes
1 egg, slightly beaten

4 thick pork chops, with 2 ribs
1 tablespoon flour
salt and pepper
2 tablespoons olive oil
3 tablespoons dry white wine for the finish

Soak the mushrooms in the warm water for about 30 minutes. Drain them but save the water for soup or finishing sauce, if desired. Chop mshrooms, onion, garlic and parsley. Heat heavy bottomed saute pan with olive oil. When hot, add chopped onion mixture and herbs. Cook and stir about 3-4 minutes. Add lemon zest, lemon juice, salt, pepper and nutmeg. Let cool for a bit, and then add bread crumbs and egg. Cut a deep pouch into each pork chop and stuff in the filling. Close with skewers or toothpicks. In small saucer, mix flour, salt and pepper and rub into pork chops. Heat the olive oil in a heavy saute pan over medium heat, add the chops and brown 1-2 minutes on each side. Cover and cook over low heat until the chops are tender, about 45 minutes. Remove chops to platter, pour the wine into the pan (a little of the mushroom soaking liquid is good, also) and cook enough to reduce slightly and pour the sauce over the top. Garnish and serve.

Recipe created 1997-09-08.

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