Stuffed Pork Chops

Who doesn't love stuffed pork chops? Oh well, I'm sure they are out there, but for for those who love the pork like me, you may want to try this recipe. Obviously, what determines how well a stuffed pork chop turns out is the stuffing. There are many kinds of stuffing you can make to fill a thick center cut pork chop, this recipe uses, mushrooms and sausage as main feature. I top if off by making a creamy mushroom sauce, using the fond from skillet used to brown the chops.

The stuffing in this case is pretty straight forward, I used Shitake's because I am partial to them, but you can use your favorite. I chopped the mushrooms pretty fine and sauteed them with the sausage without the casing in a pan along with the onions and celery. After the sausage is nice and brown, I added a bit of white wine to get everything off the pan bottom. Then I added the bread cubes and herbs along with chicken stock. You have to taste this and season it as you go along. If doesn't taste good now, it won't taste an better later. After you get the stuffing to a nice consistency not too dry , not too wet, you can set is aside while you prepare the chops.

I started with a whole pork loin, so I could decide how thick to cut the chops. I made my chops about a inch and quarter, thick enough so I could make a nice deep slit in the meat. I cut a slit in the chop to make a pocket for the stuffing and filled it with mushroom mixture. In a separate shallow bowl, I dipped the chops in a egg bath and then in to seasoned bread crumbs. On a medium high heat, place the chops in a skillet with a tablespoon or two of olive oil and give it a good browning on all sides. After about 6 to 8 minutes, place the chops in a lightly greased pan and and place in the oven 350º for about 45 minutes, According to the US Food and Drug Administration they suggest that cooked pork should reach an internal temperature of 71 °C (160 °F).

To make the sauce, heat the skillet used to brown the chops, add some olive oil and onions. Sautee the onions until they are translucent and tender, then add the wine. Season to taste as you add the chicken stock and cream or half and half. Simmer and reduce the mixture until its got a nice thick smooth consistency.

Ingredients

• 4 - Thick/double cut Center cut pork chops
• 1/2 - cup seasoned bread crumbs
• Pinch - Salt
• Pinch - Pepper
• 2 - Tablespoons Olive Oil

• Stuffing:
• 1/2 - cup bread cubes - 1/2 inch
• 1/4 - cup mushrooms Baby Portabella, Shitake - chopped fine
• 1 1/4 - onion - chopped fine
• 1 - Celery Stalk - chopped fine
• 4-6 -Ounces italian or other sausage - wrap/skin removed
• 1 - stalk scallion
• 1/4 - cup white wine
• 1/4 - chicken stock
• 1 - Teaspoon Soy Sauce or Worcestershire Sauce
• 1/2 - Teaspoon Parsley
• 1/2 - Teaspoon thyme
• 1/2 - Dry Basil
• Salt and Pepper to taste
• 
  
• Sauce:
• 1/4 - Onion
• 1/4 - Cup sliced Mushrooms
• 1 - Tablespoon Olive Oil
• 1/4 - Cup White Wine
• 1/2 - Cup Chicken Stock
• 1/2 - Milk - Optional: Cream, Half and Half or I used 1% low fat milk
• 1 - Pinch salt

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