Name: Stuffed pork chops with mushroom sauce
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4.00 pork chops thick; salt and freshly ground black pepper; 4.00 bread white, slices; 2.00 garlic cloves, finely chopped; 65.00 ml fresh parsley chopped; 1.00 eggs; 2.00 ml dried rosemary; nutmeg ground; salt and freshly ground black pepper; oil for frying; 25.00 ml oil; 50.00 g bacon; 1.00 onion sliced into rings; 2.00 garlic cloves, crushed; 250.00 g mushrooms sliced; 125.00 ml cream; salt and freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (17)

4.00	pork chops — thick
	salt and freshly ground black pepper

STUFFING

4.00	bread — white, slices
2.00	garlic — cloves, finely chopped
65.00 ml	fresh parsley — chopped
1.00	eggs
2.00 ml	dried rosemary
	nutmeg — ground
	salt and freshly ground black pepper
	oil — for frying

mushroom sauce

25.00 ml	oil
50.00 g	bacon
1.00	onion — sliced into rings
2.00	garlic — cloves, crushed
250.00 g	mushrooms — sliced
125.00 ml	cream
	salt and freshly ground black pepper

Tap for ingredients

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.