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Mushroom Stuffed Pork Chops with Marsala Wine Sauce

Mushroom Stuffed Pork Chops with Marsala Wine Sauce

I have always pitied anyone who has found a belief system that prevents them from eating pork. There are just too many amazing things that come from the pig. For me, bacon alone is enough to make me call a number of religions and ways of life asinine. That being said this recipe elevates the lowly baked pork chop to something almost godly. Filled with mushroom, garlic and cheese, and slathered in a wine and cream sauce this dish is crazy good. Give it a try, I hope you love it!

Mushroom Stuffed Pork Chops with Marsala Wine Sauce

4 bone-in pork chops, each about an inch thick, 2.5-3lbs total weight

8 oz cremini mushrooms, roughly chopped

2 large shallots, minced

8 cloves of garlic, minced

1/2 tsp crushed red pepper

1 tsp fresh thyme

1/2 cup fresh grated Parmesan cheese

1 1/2 cups Marsala wine

1 cup heavy cream

Salt and pepper to taste

Olive oil

Preheat your oven to 400 degrees. Bring a large skillet up to medium high heat. To the skillet, add about 2 tablespoons of olive oil, the shallots, garlic, mushrooms, and red pepper flakes. Cook until everything has softened and the mushrooms have begun to brown. Next, season with salt and pepper and add in the thyme. Cook the mushroom mixture for about another 5-10 minutes, or until the mixture has lost most of moisture and has browned a bit. Remove the pan from the heat, and with a slotted spoon remove the mushroom mixture and allow it to cool. Reserve the skillet with all of its drippings; we will use it later. Next cut a large pocket into each of your four pork chops. The pocket should be large enough to receive a fair amount of filling, but be sure not to cut all the way through the chop. To the cooled stuffing, add in the Parmesan cheese and stir to combine. Stuff each of the four chops with 1/4 of the mushroom stuffing and seal the opening with toothpicks. In the skillet from earlier, add in an extra 2 tablespoons of olive oil, and bring it up to medium high heat. Sear the pork chops on each side until just golden brown and then transfer them to your preheated 400 degree oven. Cook until just done, about 15 minutes. When the chops are done remove them from the pan to a plate and cover with foil. While the chops are resting, deglaze the skillet with the Marsala wine. Let the wine reduce by half, then cut the heat back to low. Stir in the heavy cream. Return the chops to the pan to coat with sauce and heat through. Enjoy!

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

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How to Make Japanese Golden Curry- The YouTube Edition

How to Make Japanese Golden Curry- The YouTube Edition

I love Japanese golden curry. It’s one of my favorite dishes. In fact, I enjoy it so much that this is my second post about it. If you are interested in rereading the original post you can get to it by clicking here, but you are definitely going to want to make this recipe instead of the old one. With the amount of times I have made this dish, I have made lots of improvements over time and this newer version is definitely better. Below is the full recipe and the how-to Youtube video. Enjoy!

Japanese Golden Curry

 

1 ½ – 2 lbs Boneless skinless chicken thighs, cut into bite sized pieces

10 oz. Shiitake mushrooms, sliced

2 large Sweet onions, Vidalia if you can get them, chopped medium fine

1 Tb Garlic paste

1 Tb Ginger Paste

1 tsp Sambal Olek chili paste

3 Tb soy sauce

2 14.5 oz. cans Sliced carrots, drained

1 package S&B Golden Curry Sauce Mix, medium hot is the most common and the preferred

2 ½ cups unsalted chicken stock

1 Tb Olive oil

8 Tb Unsalted butter

Salt and Pepper to taste

 

 

Bring the olive oil and butter up to high heat in a large non-stick skillet. Season your chicken with salt and add it to the pan. Cook it until it is lightly browned and cooked through. When it is done remove it from the pan, and reserve it on a plate. Add in the onions. When they first go in they will look like they are too much. I know, two whole large onions seems ridiculous, but they will cook down. Reduce your heat to medium/ medium high. We don’t want to scorch or burn the onions. You are looking to caramelize them and this can take time. It is, however, worth it as caramelizing them will provide the sweetness that is very essential to the curry as a whole. When the onions have taken on a light tan color, add in the garlic, the ginger, the chili paste and the mushrooms and continue cooking until the onions are a nice deep brown and the mushrooms are soft. Next, add in the chicken stock and soy sauce, stir, and bring everything up to the boil. At this point, add in the curry mix, block by block, stirring the whole time. As you stir, the curry will begin to become quite fragrant and begin to thicken. When all the blocks have dissolved and the sauce has begun to come together, reduce the heat to low. Add in the cooked chicken and the carrots and allow it all to simmer for 10-15 minutes. Serve over rice and enjoy.

 

If you have any questions or have anything that you’d like featured in a future post on The Renaissance Beard, don’t hesitate to contact me or leave it in the comments.

Be sure to check out our store here.

Be sure to check out The Renaissance Beard Youtube Channel here.