Recipe of Tasty Stuffed pork chop topped with mushroom bordelaise sauce

Hey everyone, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Stuffed pork chop topped with mushroom bordelaise sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Stuffed pork chop topped with mushroom bordelaise sauce Recipe. Reviews for: Photos of Bordelaise Sauce with Mushrooms. I added my leftover pork tenderloin (elegant pork tenderloin) to the sauce and will have it as leftovers.

You can have Stuffed pork chop topped with mushroom bordelaise sauce using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Stuffed pork chop topped with mushroom bordelaise sauce

1. You need 4 of . 6 oz pork chop.
2. Take 1/4 cup of demi glaze.
3. You need 1 cup of mushrooms.
4. Make ready 1/2 box of stuffing mix or 2 cups if home made.
5. It’s 2 cups of flour.
6. You need 4 of eggs.
7. You need 1 tbls of rosemary.
8. You need Splash of red wine.

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Stuffed pork chop topped with mushroom bordelaise sauce step by step

1. First you need to make the stuffing. I like using my home made stuffing but out of the box works just as well. While stuffing is being prepared preheat oven to 350° F.
2. Butterfly your pork chop and fill with the stuffing. Not so full that you can't seal it up for if it leeks out it will be harder in the end.
3. Next in two bowls Mix 4 eggs until thoroughly blended and a bowl for about it 2 cups of flour. I add salt and pepper to the flour for extra seasoning but not required..
4. Dip filled pork in egg wash then flour until full coated.
5. While coating the pork add olive or canola oil to a pan and turn on mid to high heat. When hot add pork chop. Evenly cook pork till golden brown. It wont fully cook in the pan you just want that crunchy texture and that beautiful brown..
6. Once browned put in oven for about 15 min..
7. While the pork finishes its time to make the sauce. Quarter up whole mushrooms and put in a sauce pan. Then add water and your demi glaze. Cook over mid to high heat stirring constantly until it becomes thick..
8. When the demi glaze is thick add a splash for sherry red whine and a tbls of rosemary..
9. Finally when the pork is done 145° temped serve immediately and top with sauce. Also goes great with mash potatoes seeing as its like a gravy..

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