Mushroom-Stuffed Pork Chops

By The Canadian Living Test Kitchen

130 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	302302 cal
pro	24 g24g pro
total fat	17 g17g total fat
sat. fat	4 g4g sat. fat
carb	10 g10g carb
fibre	1 g1g fibre
chol	69 mg69mg chol
sodium	604 mg604mg sodium
% RDI:	-
calcium	44 calcium
iron	1414 iron
vit A	44 vit A
vit C	1010 vit C
folate	1010 folate

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A golden filling and flavourful sauce elevate these golden chops to a dish good enough for company. (From "Chop! Chop!" in the November 2005 issue of Canadian Living Magazine.)

Ingredients

4 4pork loin centre chop, bonelesspork loin centre chops, boneless or pork loin centre chops, bone-in, trimmed
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
1 cup cubed bread , (1/4-inch/5 mm)1 1cup cupcubed bread, (1/4-inch/5 mm)
1 onion , chopped1 1oniononions, chopped
2 cups thinly sliced mushrooms 2 2cups cupsthinly sliced mushroommushrooms
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley
1/2 cup white wine 1/2 1/2cup cupwhite wine or chicken stock
1 cup sodium-reduced chicken stock 1 1cup cupsodium-reduced chicken stock
1 tbsp all-purpose flour 1 1tbsp tbspall-purpose flour
1 tbsp butter , softened1 1tbsp tbspbutter, softened

Preparation

Slash edges of pork chops to prevent curling. With knife held horizontally and starting at rounded edge, cut wide pocket in each chop. Set aside.

In large ovenproof skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry bread, stirring often, until golden, about 10 minutes. Transfer to bowl.

Add 1 tbsp (15 mL) of the remaining oil to skillet; fry onion, mushrooms, garlic and half each of the salt and pepper over medium-high heat until onion is softened and mushrooms are golden, about 6 minutes. Add to bread along with parsley. Let cool. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Stuff about 1/2 cup (125 mL) of the stuffing into pocket of each chop. Secure with toothpicks. Sprinkle with remaining salt and pepper.

In skillet, heat remaining oil over medium-high heat; brown chops. Transfer skillet to 400°F (200°C) oven; roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 15 minutes. Remove to platter; remove toothpicks and tent with foil.

Add wine to skillet and bring to boil over medium-high heat, stirring and scraping up any brown bits; boil until evaporated, about 3 minutes.

Add stock; bring to boil. In small bowl, blend flour with butter; whisk into stock and simmer, stirring, until thickened, about 3 minutes.

Source : Canadian Living Magazine: November 2005