Good morning here me will give you a recipe stuffed pork chop topped with mushroom bordelaise sauce which is delicious The way making it is very not too difficult. You just need to be careful to get results from stuffed pork chop topped with mushroom bordelaise sauce which has aroma and taste that able evoke our tastes.

So that the result of stuffed pork chop topped with mushroom bordelaise sauce, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare stuffed pork chop topped with mushroom bordelaise sauce delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required in prepare

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

Spoon stuffing into pockets in chops. Season each filet, outside and in the pocket, with Creole Seasoning. Press the filling firmly into the pockets. In a large saute pan, over medium heat, heat the oil.

How to make:process 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.
10. Done and ready to serve!

In a medium-sized saucepan, bring the water and spices to a boil. Whisk the spices in the water. Return to a slight boil (the goal is a hot liquid for steeping). Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft.

me, the simple preparation of Stuffed pork chop topped with mushroom bordelaise sauce above can help you prepare servings that are interesting and delicious. great for family/friends Congratulations enjoy