Recipe: Appetizing Stuffed pork chop topped with mushroom bordelaise sauce

Stuffed pork chop topped with mushroom bordelaise sauce. See great recipes for Stuffed pork chop topped with mushroom bordelaise sauce too! Stuffed pork chop topped with mushroom bordelaise sauce. He made the best mushroom sauce for beef, but would not share his 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. Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides. 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. It's 4 of . 6 oz pork chop.
2. It's 1/4 cup of demi glaze.
3. It's 1 cup of mushrooms.
4. It's 1/2 box of stuffing mix or 2 cups if home made.
5. It's 2 cups of flour.
6. Prepare 4 of eggs.
7. Prepare 1 tbls of rosemary.
8. It's Splash of red wine.

Remove chops to a baking dish. 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. 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!

Stuffed pork chop topped with mushroom bordelaise sauce step by step

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..

Cut a pocket in each pork chop by slicing horizontally to the bone. Sprinkle pork with salt and pepper. You can use either bone-in or boneless pork chops. I tend to prefer bone-in pork chops. SKILLET PORK CHOPS IN MUSHROOM SAUCE.