(Un)stuffed Pork Chops with Mushroom Sauce
Description
Indulge in a comforting dish that brings the classic flavor of stuffed pork chops into a more accessible and easy-to-make version. These (un)stuffed pork chops are simply topped with a savory stuffing and baked to perfection, while a rich mushroom-wine sauce adds a touch of gourmet flair. This recipe omits the usual cream of mushroom soup, focusing instead on fresh, wholesome ingredients for a delicious and satisfying meal. Perfect for a cozy winter dinner or a quick weeknight meal, these pork chops offer both ease and elegance.
Ingredients
- Butter: 2 tablespoons
- Onion: 1, finely chopped
- Green Pepper: 1, diced
- Chicken Broth: 1/4 cup (for stuffing), 2 tablespoons (for sauce)
- Parsley: 1/4 cup, chopped
- Salt: 1/4 teaspoon
- Poultry Seasoning: 1/4 teaspoon
- Fresh Mushrooms: 1 cup, sliced
- Dry Sherry: 1/8 cup
- White Wine: 1/8 cup
- Flour: 1 tablespoon
- Cooking Spray: For greasing the casserole dish
- Bread Cubes: 2 cups (preferably dried or toasted)
- Pork Chops: 2 (or more if you prefer to stuff them)
Instructions
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Preheat Oven
Begin by preheating your oven to 350°F (175°C). This will ensure that your pork chops cook evenly and develop a golden-brown crust. -
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Prepare the Stuffing
In a medium skillet, melt 2 tablespoons of butter over medium-high heat. Add the finely chopped onion and diced green pepper, cooking them until tender, which should take about 5 minutes. Once they’re softened, transfer them to a medium bowl. To this bowl, add 2 cups of bread cubes, 1/4 cup of chopped parsley, and a pinch of salt and poultry seasoning. Pour in 1/4 cup of chicken broth and mix everything well. The stuffing should be moist but not overly soggy; adjust with additional broth if necessary. -
Brown the Pork Chops
In the same skillet, heat a bit of olive oil over medium-high heat. Quickly sear the pork chops for about 1 minute on each side, just enough to brown them. This step adds flavor and helps lock in the juices. Remove the chops from the skillet and set them aside. -
Assemble the Dish
Lightly spray a casserole dish with cooking spray. Place two mounds of the prepared stuffing in the dish and set the browned pork chops on top of the stuffing. Cover the dish with aluminum foil or a lid to keep the chops moist while baking. -
Bake
Bake the pork chops in the preheated oven for about 45 minutes. The internal temperature of the pork should reach 145°F (63°C) and the stuffing should be hot and slightly crispy on top. -
Prepare the Mushroom Sauce
About 10 minutes before the pork chops are done, return to the skillet used for browning the chops. Melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for approximately 2 minutes, until they begin to soften. Pour in 1/8 cup of dry sherry and 1/8 cup of white wine, cooking until the liquid is almost completely evaporated. Stir in 1 tablespoon of flour, mixing until the flour is well combined with the mushrooms and the mixture is dry. Gradually add 2 tablespoons of chicken broth, stirring continuously until the sauce begins to boil. Reduce the heat and let the sauce simmer for a few minutes until it thickens to your desired consistency. If the sauce becomes too thick, stir in a bit more broth to adjust. -
Serve
Once the pork chops are done baking, remove them from the oven and carefully remove the cover. Spoon some of the mushroom sauce over each pork chop. Serve hot and enjoy!
Additional Notes
- Bread Choice: You can use any bread you have on hand for the stuffing. For a special touch, try using sunflower bread or another flavorful variety.
- Stuffed Chops Variation: If you prefer to stuff the pork chops, follow the same instructions for preparing the stuffing, but stuff the mixture into pockets cut into the chops before browning them. Use toothpicks to secure the chops and hold the stuffing in place.
This recipe offers a delightful balance of savory flavors and hearty textures, making it a fantastic choice for a satisfying meal that’s both simple and elegant. Enjoy the combination of juicy pork, flavorful stuffing, and a rich mushroom sauce that brings it all together.
