Wild Mushroom Stuffed Porkchops
Ingredients
4 ounces dried mixed wild mushrooms, such as cremini, shiitake, and oyster,
4 center-cut pork chops (1 inch thick)
2 tablespoons unsalted butter
1 medium celery stalk, thinly sliced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves, plus more for serving
1/4 teaspoon
freshly ground black pepper
1/2 teaspoons
kosher salt, divided
1 tablespoon finely chopped fresh parsley leaves and tender stems
1/2 cups
4 slices dry/stale sourdough bread cut into 1/2-inch cubes
1/2 cup low-sodium vegetable or chicken broth
Directions
Soak dried mushrooms in 2 cups of hot water for 30 minutes, until doubled or tripled in size.
Lay pork chops flat and cut a slit into to long side of the chop with a very sharp knife. Slowly and carefully, create a pocket for the stuffing. The pocket should be about a 1/4 of an inch to the outer edge of the meat. Repeat this with all chops.
Once mushrooms are fully hydrated, remove them from the liquid. Keep the liquid.
Rough cut the mushrooms into 1/2-inch pieces. Divide half the mushrooms and put them back into the liquid.
In a saucepan, add the mushrooms, butter, celery, rosemary, thyme, salt and pepper. Set heat to medium and saute for 2 to 3 minutes or until celery is tender.
Add bread and combine with the mushroom mixture. Slowly add broth, while stirring. Add all broth until you have a “stuffing” consistency. Then remove from heat.
Stuff all pork chops. Don’t be shy. The meat will stretch and they will become fat without breaking.
Season the tops of the chops with salt and pepper, then place on an oiled sheet pan.
Bakes for 15 minutes at 350 degrees f. Until chops reach 140 degrees, internally.
Use the remaining mushrooms and liquid to make a pan sauce.
