My F&W
quick save (...)

Stuffed Pork Chops with Onion and Shiitake

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

Tenderloin is the leanest cut of pork, but loin chops are not far behind—5-ounce ones have about 7 grams of fat each. The simple, earthy onion-shiitake stuffing helps keep the chops juicy.

Plus: More Pork Recipes and Tips

  1. 1/4 cup extra-virgin olive oil
  2. 1/4 cup finely chopped sweet onion
  3. 2 scallions, thinly sliced
  4. 1 small garlic clove, minced
  5. 1/4 pound shiitake mushrooms, stems discarded, caps thinly sliced
  6. Salt and freshly ground pepper
  7. 1 tablespoon finely chopped flat-leaf parsley
  8. 1 teaspoon thyme leaves
  9. 1/4 teaspoon minced rosemary
  10. Four 5-ounce boneless pork chops (1-inch thick), butterflied
  11. 8 large sage leaves
  12. 1/2 cup chicken stock or low-sodium broth
  1. Preheat the oven to 350°. In a large ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onion, scallions and garlic and cook over moderately high heat until just softened, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook until tender and golden, about 7 minutes. Transfer to a bowl and add the parsley, thyme and rosemary; let cool slightly.
  2. On a work surface, open the butterflied pork chops and season the inside with salt and pepper. Place a sage leaf on each side of each chop. Stuff with the mushroom mixture and close. Using four 8-inch lengths of kitchen string, tie up each pork chop across the middle.
  3. Wipe out the skillet. Heat the remaining 2 tablespoons of oil until shimmering. Season the chops with salt and pepper; cook over high heat, turning once, until browned, about 6 minutes. Add the stock and bring to a simmer. Cover the skillet and bake the chops until cooked through, about 6 minutes. Transfer the chops to a plate and cover loosely with foil.
  4. Return the skillet to high heat and cook until the liquid is slightly reduced, about 3 minutes. Untie the chops and transfer them to plates. Spoon the sauce on top and serve.
Notes One Serving 324 cal, 21 gm fat, 4.1 gm saturated fat, 3.2 gm carb, 1 gm fiber. Serve With Steamed green beans.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.