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
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!
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