Shiitake And Macadamia Nut Stuffed Pork Chops Recipes

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STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Claire Robinson

Time 45m

Yield 4 servings

Number Of Ingredients 6

1/4 cup chopped prunes
1/4 cup toasted slivered almonds, chopped, plus more for garnish
3 tablespoons lemon olive oil
4 pork loin rib chops, 1 1/2 inches thick
Course salt and freshly ground black pepper
2 ounces goat cheese

Steps:

  • In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
  • Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
  • Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds.

SHIITAKE AND MACADAMIA NUT STUFFED PORK CHOPS



Shiitake and Macadamia Nut Stuffed Pork Chops image

These stuffed pork chops are really good. The macadamia and thyme really contribute a lot of flavor to the stuffing, and the mushroom cream sauce is divine!

Provided by Vickie Parks

Categories     Steaks and Chops

Time 1h35m

Number Of Ingredients 24

STUFFING
1/2 c minced garlic
1/2 c chopped onion
4 c chopped fresh shiitake mushrooms
1/2 lb unsalted butter
2 c panko flakes
1 sprig(s) fresh thyme
1/2 tsp salt
1/2 tsp black pepper
1 c chopped macadamia nuts
4 thick pork chops, butterflied
2 tsp creole seasoning
2 Tbsp minced garlic
MUSHROOM CREAM SAUCE
4 Tbsp unsalted butter, divided
2 Tbsp olive oil
1 Tbsp chopped garlic
2 c sliced shiitake mushrooms
1 1/2 c heavy cream
1 Tbsp low-sodium soy sauce
1/2 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1 head bok choy, cored and sliced
1 medium red onion, peeled and thinly sliced into half-circles

Steps:

  • 1. For the stuffing: In a saucepan, saute garlic, onion, and shiitake mushrooms in butter. Add panko flakes and mix well. Season with thyme, salt and pepper. Fold in macadamia nuts. Set aside and cool before stuffing pork chops.
  • 2. Preheat the oven to 350°F.
  • 3. Season pork chops with creole seasoning. Massage pork chops with minced fresh garlic and stuff in pockets. Stuff each pork chops tightly with 1/2 cup of stuffing. In an ovenproof sauté pan, brown pork chops in a little olive oil until nicely browned on both sides. Place the pan in the oven and roast until the chops are cooked through and an instant-read thermometer registers 160 °F, about 15 minutes.
  • 4. Remove chops from the oven. Place the chops on a platter and set aside. Place the pan on the burner. In the same pan used to brown pork chops, add 3 tablespoons of butter and olive oil and heat. Add the garlic and shiitake mushrooms and sauté until mushrooms are wilted, about 4 minutes. Add heavy cream, soy sauce, salt and pepper.
  • 5. In another sauté pan, add the remaining 1 tablespoon of butter. Add the bok choy and onions and toss until just wilted. Season with salt and pepper. Divide the mixture among 4 plates. Top each mound with 1 pork chop. Ladle sauce over chops and serve.

STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive or vegetable oil, divided
2 leeks, white part only, rinsed and chopped
1 McIntosh or Granny Smith apple, cored and diced
2 teaspoons dried oregano
1/2 teaspoon dried rosemary
Salt and pepper
1 1/2 cups unseasoned bread cubes (or cut up day-old bread)
1/2 cup reduced-sodium chicken broth or enough to moisten bread
4 (5-ounce) boneless pork chops, about 1-inch thick, trimmed of fat

Steps:

  • Preheat oven to 400 degrees F.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.
  • Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
  • Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

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