Shiitake and Macadamia Nut Stuffed Pork Chops

Shiitake And Macadamia Nut Stuffed Pork Chops

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Vickie Parks


These stuffed pork chops are really good. The macadamia and thyme really contribute a lot of flavor to the stuffing, and the mushroom cream sauce is divine!


☆☆☆☆☆ 0 votes

1 Hr 5 Min
30 Min



  • 1/2 c
    minced garlic
  • 1/2 c
    chopped onion
  • 4 c
    chopped fresh shiitake mushrooms
  • 1/2 lb
    unsalted butter
  • 2 c
    panko flakes
  • 1 sprig(s)
    fresh thyme
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1 c
    chopped macadamia nuts
  • 4 thick
    pork chops, butterflied
  • 2 tsp
    creole seasoning
  • 2 Tbsp
    minced garlic

  • 4 Tbsp
    unsalted butter, divided
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    chopped garlic
  • 2 c
    sliced shiitake mushrooms
  • 1 1/2 c
    heavy cream
  • 1 Tbsp
    low-sodium soy sauce
  • 1/2 tsp
    salt, or to taste
  • 1/2 tsp
    black pepper, or to taste
  • 1 head
    bok choy, cored and sliced
  • 1 medium
    red onion, peeled and thinly sliced into half-circles

How to Make Shiitake and Macadamia Nut Stuffed Pork Chops


  1. For the stuffing: In a saucepan, saute garlic, onion, and shiitake mushrooms in butter. Add panko flakes and mix well. Season with thyme, salt and pepper. Fold in macadamia nuts. Set aside and cool before stuffing pork chops.
  2. Preheat the oven to 350°F.
  3. Season pork chops with creole seasoning. Massage pork chops with minced fresh garlic and stuff in pockets. Stuff each pork chops tightly with 1/2 cup of stuffing. In an ovenproof sauté pan, brown pork chops in a little olive oil until nicely browned on both sides. Place the pan in the oven and roast until the chops are cooked through and an instant-read thermometer registers 160 °F, about 15 minutes.
  4. Remove chops from the oven. Place the chops on a platter and set aside. Place the pan on the burner. In the same pan used to brown pork chops, add 3 tablespoons of butter and olive oil and heat. Add the garlic and shiitake mushrooms and sauté until mushrooms are wilted, about 4 minutes. Add heavy cream, soy sauce, salt and pepper.
  5. In another sauté pan, add the remaining 1 tablespoon of butter. Add the bok choy and onions and toss until just wilted. Season with salt and pepper. Divide the mixture among 4 plates. Top each mound with 1 pork chop. Ladle sauce over chops and serve.

Printable Recipe Card

About Shiitake and Macadamia Nut Stuffed Pork Chops

Course/Dish: Steaks and Chops
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian

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