Morel Stuffed Pork Chops

Delicious, earthy morels pair perfectly with pasture raised TC Farm pork chops!

• 3 T butter
• 1/2 onion, chopped
• 4 oz. fresh morel mushrooms, chopped (can sub in other mushrooms)
• 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

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.