Mushroom Stuffed Pork Chops

Ingredients

• 3 T butter
• 1/2 onion, chopped
• 4 oz. fresh morel mushrooms, chopped
• 1 T garlic, minced
• 3 T finely chopped parsley
• 1 TC Farm egg, beaten
• 1/2 C bread crumbs
• salt & pepper
• 4 TC Farm butterflied boneless pork chops
• 1 pint TC Farm chicken broth
• 1-2 T Roux

Instructions

1. Preheat oven to 350.
2. In a heavy skillet, melt 2 T butter. Cook onion and mushrooms until soft; about 5 minutes. Add garlic, cook for 1 minute.
3. Put onion/mushroom mixture into a large bowl and add parsley, egg, bread crumbs, and a bit of salt and pepper. Mix thoroughly.
4. Fill pockets in pork chops with filling and seal edges with toothpicks. Season chops with salt. Arrange in baking dish with a lid and bake, covered, until a good thermometer in the thickest part of the meat (not the filling) reaches 135 degrees, 40-35 minutes.
5. Remove the lid and place the chops under the broiler; cook until golden brown, about 4 minutes. Transfer chops to a serving platter to keep warm.
6. Set the pan on the stove, add about 1 pint of broth and cook until reduced by half.
7. Whisk in 1-2 T of roux slowly until you get the desired thickness for your gravy.
8. Salt and pepper to taste and strain, if desired.

Read our ‘how to make gravy’ recipe for more details on that topic, including GF options.