Stuffed pork chop topped with mushroom bordelaise sauce. While coating the pork add olive or canola oil to a pan and turn on mid to high heat. Evenly cook pork till golden brown. This is my recipe for basic stuffed pork chops dressed up with a mushroom-wine sauce. (NOT using cream of 'shroom soup!) You can either use thick chops for stuffing, or my way, using basic chops just placed on top of the stuffing.

Stuffed pork chop topped with mushroom bordelaise sauce Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. Pork chops are stuffed with mushrooms and Swiss cheese and then simmered in wine for hours creating a gourmet meal your guests will love..

Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to make a special dish, stuffed pork chop topped with mushroom bordelaise sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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While coating the pork add olive or canola oil to a pan and turn on mid to high heat. Evenly cook pork till golden brown. This is my recipe for basic stuffed pork chops dressed up with a mushroom-wine sauce. (NOT using cream of 'shroom soup!) You can either use thick chops for stuffing, or my way, using basic chops just placed on top of the stuffing.

To get started with this particular recipe, we have to prepare a few components. You can cook stuffed pork chop topped with mushroom bordelaise sauce using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Stuffed pork chop topped with mushroom bordelaise sauce:

{Prepare 4 of . 6 oz pork chop.
{Get 1/4 cup of demi glaze.
{Take 1 cup of mushrooms.
{Prepare 1/2 box of stuffing mix or 2 cups if home made.
{Make ready 2 cups of flour.
{Get 4 of eggs.
{Get 1 tbls of rosemary.
{Prepare Splash of red wine.

I used the excess mushroom And cheese stuffing to make a sauce with the pork chop Marsala drippings ( at the end of cooking) in a separate sauce pan and poured over the chops and garlic mashed potatoes I. Make stuffing as indicated on box. Place a mound of stuffing on top of each pork chop. Pat the pork chops dry with paper towels and put on a cutting board.

Instructions to make Stuffed pork chop topped with mushroom bordelaise sauce:

First you need to make the stuffing. I like using my home made stuffing but out of the box works just as well. While stuffing is being prepared preheat oven to 350° F.
Butterfly your pork chop and fill with the stuffing. Not so full that you can't seal it up for if it leeks out it will be harder in the end.
Next in two bowls Mix 4 eggs until thoroughly blended and a bowl for about it 2 cups of flour. I add salt and pepper to the flour for extra seasoning but not required..
Dip filled pork in egg wash then flour until full coated.
While coating the pork add olive or canola oil to a pan and turn on mid to high heat. When hot add pork chop. Evenly cook pork till golden brown. It wont fully cook in the pan you just want that crunchy texture and that beautiful brown..
Once browned put in oven for about 15 min..
While the pork finishes its time to make the sauce. Quarter up whole mushrooms and put in a sauce pan. Then add water and your demi glaze. Cook over mid to high heat stirring constantly until it becomes thick..
When the demi glaze is thick add a splash for sherry red whine and a tbls of rosemary..
Finally when the pork is done 145° temped serve immediately and top with sauce. Also goes great with mash potatoes seeing as its like a gravy..

This pork chop recipe has simple ingredients and there is no marinating required. Bone-in or boneless pork chops in a rich mushroom sauce served with mashed potatoes is the ultimate dinner for a busy evening! To make Stuffing Topped Pork Chops, you'll prepare a box of Stove-Top Stuffing. Season the pork chops with salt and pepper and then brown them in some oil. Next, place them in a baking dish and spoon the stuffing on top.

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