Stuffed pork chop topped with mushroom bordelaise sauce
Stuffed pork chop topped with mushroom bordelaise sauce

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, stuffed pork chop topped with mushroom bordelaise sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Stuffed pork chop topped with mushroom bordelaise sauce is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Stuffed pork chop topped with mushroom bordelaise sauce is something that I’ve loved my whole life. They are nice and they look fantastic.

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. Evenly cook pork till golden brown. Place bread cubes in medium bowl, add onion and green peppers, and remaining stuffing ingredients and mix well. The stuffing should be fairly moist.

To begin with this particular recipe, we must prepare a few ingredients. You can have stuffed pork chop topped with mushroom bordelaise sauce using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed pork chop topped with mushroom bordelaise sauce:
  1. Make ready 4 . 6 oz pork chop
  2. Prepare 1/4 cup demi glaze
  3. Make ready 1 cup mushrooms
  4. Take 1/2 box stuffing mix or 2 cups if home made
  5. Make ready 2 cups flour
  6. Take 4 eggs
  7. Get 1 tbls rosemary
  8. Prepare Splash red wine

Mound stuffing on top of pork chops. In a small bowl, stir together condensed soup, milk, and soy sauce. Stuff half of the mushroom mixture into the pocket of each chop. If the filling is falling out, secure the chops closed with toothpicks.

Steps to make Stuffed pork chop topped with mushroom bordelaise sauce:
  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.

Stuff half of the mushroom mixture into the pocket of each chop. If the filling is falling out, secure the chops closed with toothpicks. Giada's mouthwatering pork chops stuffed with sun-dried tomatoes, spinach and cheese are an easy weeknight dinner for everyone. The Other White Meat Cook More Pork Chops Brown pork chops. Make stuffing as indicated on box.

So that’s going to wrap it up for this special food stuffed pork chop topped with mushroom bordelaise sauce recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!