Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, stuffed pork chop topped with mushroom bordelaise sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. 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.

Stuffed pork chop topped with mushroom bordelaise sauce is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Stuffed pork chop topped with mushroom bordelaise sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

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

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

1. Get . 6 oz pork chop
2. Prepare demi glaze
3. Get mushrooms
4. Take stuffing mix or 2 cups if home made
5. Prepare flour
6. Take eggs
7. Take rosemary
8. Get red wine

SAUCE: Whisk in the flour until dissolved. Pour in the broth, heavy whipping cream, and hot sauce. 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!

Instructions 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.

PORK CHOPS When choosing chops for this recipe, you want a nice thick chop with fat marbled throughout, my personal favorite is to make this with pork steaks. If the pork chops are too lean, they will dry out. BREADING Pork chops are tossed in a panko bread crumb mixture to give them a delicious coating. The coating is lightly browned before putting in the pan. Pat the pork chops dry with paper towels and put on a cutting board.

So that is going to wrap it up for this exceptional food stuffed pork chop topped with mushroom bordelaise sauce recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!