Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, stuffed pork chop topped with mushroom bordelaise sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Delicious and easy! (See additional notes at the bottom of the recipe) 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.
Stuffed pork chop topped with mushroom bordelaise sauce is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Stuffed pork chop topped with mushroom bordelaise sauce is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have stuffed pork chop topped with mushroom bordelaise sauce using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Stuffed pork chop topped with mushroom bordelaise sauce:
- Get . 6 oz pork chop
- Take demi glaze
- Take mushrooms
- Prepare stuffing mix or 2 cups if home made
- Prepare flour
- Make ready eggs
- Get rosemary
- Take red wine
SAUCE: Whisk in the flour until dissolved. Pour in the broth, heavy whipping cream, and hot sauce. 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!
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.
Cut a pocket in each pork chop by slicing horizontally to the bone. Sprinkle pork with salt and pepper. Pat the pork chops dry with paper towels and put on a cutting board. These pan seared pork chops topped with creamy mushroom sauce provide an easy, delicious, one skillet meal perfect for a busy weeknight dinner or a special occasion. You're going to love the gluten free pork chop gravy on top of your tender meat.
So that is going to wrap this up with this exceptional food stuffed pork chop topped with mushroom bordelaise sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
