Stuffed Pork Chops With Mushroom Pan Gravy Recipe

No Photo

Have you made this?

 Share your own photo!

Stuffed Pork Chops with Mushroom Pan Gravy

Vicki Butts (lazyme)

By
@lazyme5909

My late husband loved these pork chops and stuffing from Sam Choy, a well known chef in Hawaii. He always asked me to double the stuffing and gravy to serve more on the side.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

4
center cut pork chops, 1 1/2-inches thick
3/4 c
flour
4 Tbsp
oil
3 c
chicken broth
1 c
onions, julienned
1 c
mushrooms, sliced
4 Tbsp
cornstarch
3 Tbsp
water
salt and pepper, to taste

STUFFING:

1/2 c
butter
1 medium
onion, minced
6 slice
bacon, chopped
1 stalk(s)
celery, minced
1/2 c
fresh spinach, chopped
1 medium
apple, diced
2 1/2 c
chicken broth
1/2 Tbsp
poultry seasoning
1/2 c
raisins, optional (but really good!)
3 c
stuffing cubes
salt and pepper, to taste

Step-By-Step

1To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. Set aside.
2To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. Add chicken broth and poultry seasoning and bring to a boil. Add raisins and cook 3 minutes, or until soft. Remove from heat. Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.
3Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.
4In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. Add chicken broth, julienned onions, and mushrooms. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350ºF oven for 35 to 40 minutes. Remove pork chops when done and keep warm while making pan gravy.
5Place pan with drippings on medium heat and skim off fat. Bring to a boil, then reduce to simmer. Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian