Stuffed pork chops with mushroom sauce

Recipe from: 4/13/1989 12:00:00 AM
Ingredients 19
Servings 4
Time

Ingredients

  • 4
    thick pork chops
  • salt and pepper
  • STUFFING
  • 4
    slices white bread
  • 2
    cloves garlic, finely chopped
  • 65
    ml
    parsley, chopped
  • 1
    egg
  • 2
    ml
    dried rosemary
  • nutmeg
  • salt and pepper
  • oil for frying
  • MUSHROOM SAUCE
  • 25
    ml
    oil
  • 50
    g
    bacon
  • 1
    onion, sliced in rings
  • 2
    cloves garlic, crushed
  • 250
    g
    mushrooms, sliced
  • 125
    ml
    cream
  • salt and pepper
 

Method

 
Remove the rind from the chops and make slits in the fatty edges. Slit the meaty section of each chop horizontally. Season the chops and the insides of the slits with salt and pepper. Remove the breadcrusts and crumble the bread. Add the garlic, parsley, egg, rosemary and seasonings to taste. Mix well. Stuff each chop with the stuffing, secure each opening with a toothpick and fry in oil until the chops are browned and done. Heat the oil and fry the bacon until crisp. Add the onion and garlic cloves and fry until soft. Add the mushrooms and fry until most of the liquid has evaporated. Add cream, season with salt and pepper and heat through. Serve with the stuffed pork chops.
 

Read more on: pork  |  shallow-fry
 

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