How to Prepare Yummy Stuffed pork chop topped with mushroom bordelaise sauce

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. These chops are stuffed with mozzarella cheese and fresh basil.

As you may know (or experience with your own DH) he didn't remember the ingredients or cooking times, but he. See great recipes for Stuffed pork chop topped with mushroom bordelaise sauce too! Skillet Pork Chops in Creamy Mushroom Sauce - Juicy, pan seared pork chops smothered with a rich and creamy mushroom sauce. You can have Stuffed pork chop topped with mushroom bordelaise sauce using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Stuffed pork chop topped with mushroom bordelaise sauce

1. Prepare 4 of . 6 oz pork chop.
2. You need 1/4 cup of demi glaze.
3. Prepare 1 cup of mushrooms.
4. You need 1/2 box of stuffing mix or 2 cups if home made.
5. You need 2 cups of flour.
6. It's 4 of eggs.
7. You need 1 tbls of rosemary.
8. You need Splash of red wine.

An easy dinner idea and one of my favorite pork chop recipes.. Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Brown pork chops with onions in frying pan on medium heat. Season with Pepper, and garlic and onion powder to taste.

Stuffed pork chop topped with mushroom bordelaise sauce instructions

1. 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.
2. 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.
3. 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..
4. Dip filled pork in egg wash then flour until full coated.
5. 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..
6. Once browned put in oven for about 15 min..
7. 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..
8. When the demi glaze is thick add a splash for sherry red whine and a tbls of rosemary..
9. 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..

Spread mixture over meat and mix to saturate meat. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake. Pat the pork chops dry with paper towels and put on a cutting board. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.