caveman dinner

mushroom stuffed porkchop | home sweet blog

… and I’m not talking Paleo. This giant bone-in, mushroom stuffed pork chop is literally dinner fit for a caveman. And it just so happens to be one of BW’s favorites. While I love pork tenderloin, I’m not much of a fan of pork chops. To me, they always tend to be overcooked and dry. So, when he began requesting pork chops for dinner, I made it my mission to find a recipe that was juicy and flavorful. Adapted from a recipe found here, I’ve made this dish 8-10 times and I think I’ve finally find a pork chop packed with flavor that even I enjoy.

{ mushroom stuffed pork chops }

  • 2 bone-in pork chops
  • 2 tablespoons olive oil
  • salt & pepper
  • 2 shallots, thinly sliced
  • 5 ounces mushrooms, sliced (I usually just use button mushrooms or baby bella mushrooms)
  • 1 tablespoon fresh parsley, chopped (use less if you’re using dried)
  • 1/2 teaspoon fresh thyme, chopped
  • 1 tablespoon white wine vinegar
  • 1/2 cup white wine
  • 1 tablespoon butter

Heat oven to 400 degrees. Pat the pork chops dry using a paper towel and place on a cutting board. Using a small paring knife, cut a small opening (horizontal to the cutting board) in each pork chop. Move the knife back and forth making a pocket in each chop. You do not want to pierce through the chop, simply created a pocket for stuffing. Season with salt and pepper and set aside.

Heat one tablespoon of oil in a large skillet. Add shallots, cook until softened. Add mushrooms, season well with salt and pepper and cook until browned, about 10 minutes. Add white wine vinegar and let reduce. Once the vinegar has reduced, add thyme and parsley and remove to a plate to cool. Wipe out the skillet with a paper towel. Stuff half of the mushroom mixture into the pocket of each pork chop. If the filling is falling out, secure the chops closed with a toothpick.

Heat remaining tablespoon of olive oil in the skillet, when the oil shimmers add pork chops and cook on one side until browned, about 4 minutes. Flip the chops to the other side and transfer to the oven. Bake until pork is cooked, about 12-15 minutes.

Remove the pan from the oven and set pork aside to rest. Cover with aluminum foil. Return the pan to the stove over medium heat and add white wine. Cook, scraping bits from the bottom of the pan until wine is reduced, about 3-5 minutes. Remove from the heat and add the butter. Drizzle the chops with the sauce and serve with the easiest risotto and roasted asparagus.

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