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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
1/4 cup Sour Cream
1/2 of packet Stuffing seasoning packet
1-1/3 cup Instant stuffing mix
1 cup Water
2 Tbl Butter
1 Tbl Extra virgin olive oil
1/4 cup Onion, diced small
1/4 cup Celery, diced small
1/3 cup White button mushrooms, chopped fine in food processor
1/2 cup Portobella mushroom, diced small
1/4 cup Red cooking wine
8 - 6oz. Center cut pork chops,
Salt and Pepper, to taste
Place water in a medium saucepan with spice packet ingredients and butter. Heat to nearly boiling. Mix this with the dry bread crumb mixture in a medium bowl. Blend well. Stir once or twice.
Saute the onions and celery in olive oil until translucent and tender. Add the two types of mushrooms and red cooking wine. Simmer and reduce in volume by half. Cook until most of the moisture has evaporated. Add mushroom mixture to the bread stuffing. Mix. Add sour cream and mix well. Place in the refrigerator for a minimum of 30 minutes.
Preheat oven to 425. Make a cut in the side of each pork chop. Fill each with about 1/4 cup stuffing. Place the stuffed chops on a baking sheet and lightly drizzle the tops with extra virgin olive oil, salt, and pepper. Bake for 25-30 minutes. Serves 8
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PORK CHOPS STUFFED WITH MUSHROOM SOUR CREAM BREAD STUFFING
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
1/4 cup Sour Cream
1/2 of packet Stuffing seasoning packet
1-1/3 cup Instant stuffing mix
1 cup Water
2 Tbl Butter
1 Tbl Extra virgin olive oil
1/4 cup Onion, diced small
1/4 cup Celery, diced small
1/3 cup White button mushrooms, chopped fine in food processor
1/2 cup Portobella mushroom, diced small
1/4 cup Red cooking wine
8 - 6oz. Center cut pork chops,
Salt and Pepper, to taste
Place water in a medium saucepan with spice packet ingredients and butter. Heat to nearly boiling. Mix this with the dry bread crumb mixture in a medium bowl. Blend well. Stir once or twice.
Saute the onions and celery in olive oil until translucent and tender. Add the two types of mushrooms and red cooking wine. Simmer and reduce in volume by half. Cook until most of the moisture has evaporated. Add mushroom mixture to the bread stuffing. Mix. Add sour cream and mix well. Place in the refrigerator for a minimum of 30 minutes.
Preheat oven to 425. Make a cut in the side of each pork chop. Fill each with about 1/4 cup stuffing. Place the stuffed chops on a baking sheet and lightly drizzle the tops with extra virgin olive oil, salt, and pepper. Bake for 25-30 minutes. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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