Good afternoon here we will give you a recipe stuffed pork chop topped with mushroom bordelaise sauce which is interesting 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 can 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 the delicious as long as you know the tricks and how to make this dish able become serving very special.

Ingredients and seasonings required in prepare

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

The parmesan crusted shrimp was a close second as. Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine.

How to cook 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!

Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Oven roasted pork loin that has been marinated in a blend of white wine, garlic lemon and rosemary. Pork Loin with a maple ginger glaze Brined pork loin roasted and paired with a maple ginger glaze. Pork Loin Medallions Seared and braised pork cut into medallions with a bacon almond sauce.

I say thank you for using the recipe that I convey on here. hope we Hope it’s useful and good luck!