Recipe of Favorite Stuffed pork chop topped with mushroom bordelaise sauce

Stuffed pork chop topped with mushroom bordelaise sauce. 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.

Recipe of Favorite Stuffed pork chop topped with mushroom bordelaise sauce The pork chops are baked with sliced mushrooms and a flavorful homemade sauce. Here is how you achieve it. Ingredients of Stuffed pork chop topped with mushroom bordelaise sauce.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive 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 bit tasty. This will be really delicious.

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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.

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

The ingredients needed to make Stuffed pork chop topped with mushroom bordelaise sauce:

  1. Prepare 4 of . 6 oz pork chop.
  2. Get 1/4 cup of demi glaze.
  3. Take 1 cup of mushrooms.
  4. Get 1/2 box of stuffing mix or 2 cups if home made.
  5. Make ready 2 cups of flour.
  6. Make ready 4 of eggs.
  7. Take 1 tbls of rosemary.
  8. Take Splash of red wine.

Stuffed pork chops are an easy way to bring a comforting dinner to the table with little prep! Boneless pork chops are stuffed with savory stuffing, and topped with creamy mushroom soup. Tender pork, stuffing, and a creamy mushroom sauce make the perfect easy meal. Now add cream and ginger ale.

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..

In a separate bowl, combine the flour and water and mix well. Make sure there are no lumps. Heat the olive oil in a large skillet until very hot. Brown the chops on medium heat until browned on both sides. Remove chops from skillet; place in a single layer in prepared baking pan.

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