Mushroom-Stuffed Pork Chops with Vermouth Sauce

Name: Mushroom-Stuffed Pork Chops with Vermouth Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 595 grams (1-inch thick) bone-in pork chops each); 142 grams cremini mushrooms, sliced; 2 Tbsps olive oil, plus extra for coating pork chops; 1 Tbsp roughly chopped fresh Italian parsley leaves; 2 servings Salt and freshly ground black pepper; 2 mediums shallots, thinly sliced; 1 Tbsp unsalted butter; 120 milliliters white vermouth

Mushroom-Stuffed Pork Chops with Vermouth Sauce requires about 40 minutes from start to finish. This recipe makes 2 servings with 710 calories, 67g of protein, and 34g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. Not Head to the store and pick up pork chops, butter, shallots, and a few other things to make it today. It works well as a main course. It is a good option if you're following a gluten free and primal diet.

Instructions

Heat the oven to 400 degrees F and arrange a rack in upper third.

Equipment you will use

Oven

Pat the pork chops dry with paper towels and put on a cutting board. Using a small paring knife, cut a 2-inch opening horizontal to the cutting board, halfway up the meat in each chop. Move the knife back and forth in a fan motion to open the interior of the pocket without significantly widening the opening. (You don't want to pierce through the meat but simply create a pocket for the stuffing.)

Ingredients you will need

Pork Chops

Stuffing

Meat

Equipment you will use

Cutting Board

Paper Towels

Knife

Brush the exterior of the chops with oil, season well with salt and freshly ground black pepper, to taste, and set aside until the stuffing is ready.

Ingredients you will need

Ground Black Pepper

Stuffing

Salt

Cooking Oil

Heat 1 tablespoon of oil in a large ovenproof frying pan over medium-high heat. When the oil shimmers, add the shallots and cook until softened.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms, season well with salt and freshly ground black pepper, and cook, stirring rarely, until browned, about 10 minutes. Stir in the parsley and remove to a plate to cool slightly. Wipe out the frying pan and return it to the stove over medium-high heat. Taste the stuffing and adjust the seasoning, as necessary. Stuff half of the mushroom mixture into the pocket of each chop. If the filling is falling out, secure the chops closed with toothpicks.

Ingredients you will need

Ground Black Pepper

Mushrooms

Seasoning

Stuffing

Parsley

Salt

Equipment you will use

Frying Pan

Toothpicks

Stove

Add the remaining 1 tablespoon oil to the pan over medium heat. When the oil shimmers, arrange the stuffed chops in the pan and cook until browned, about 4 minutes. Flip the chops to the other side and transfer the pan to the oven.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

Frying Pan

Bake until the pork is cooked and an instant-read thermometer, inserted into the center of the chops, registers 160 degrees F, about 12 to 15 minutes.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Remove the pan from the oven and set the pork aside on serving plates to rest. Return the pan to the stove over medium heat and add the vermouth. Cook, scraping the bits from the bottom of the pan with a spatula, until the alcohol smell is cooked off and is slightly reduced, about 1 minute.

Ingredients you will need

Vermouth