Easiest Way to Prepare Ultimate Stuffed pork chop topped with mushroom bordelaise sauce

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Award-winning Stuffed pork chop topped with mushroom bordelaise sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Stuffed pork chop topped with mushroom bordelaise sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed pork chop topped with mushroom bordelaise sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stuffed pork chop topped with mushroom bordelaise sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stuffed pork chop topped with mushroom bordelaise sauce estimated approx 30 min max.

To get started with this particular recipe, we have to first prepare a few components. You can have Stuffed pork chop topped with mushroom bordelaise sauce using 8 ingredients and 9 steps. Here is how you cook that.

I sell this at my restaurant all the time and its one of my better specials in my opinion

Ingredients and spices that need to be Take to make Stuffed pork chop topped with mushroom bordelaise sauce:

1. 4 . 6 oz pork chop
2. 1/4 cup demi glaze
3. 1 cup mushrooms
4. 1/2 box stuffing mix or 2 cups if home made
5. 2 cups flour
6. 4 eggs
7. 1 tbls rosemary
8. Splash red wine

Instructions to make to make Stuffed pork chop topped with mushroom bordelaise sauce

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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