Pork Chops With Mushroom And Parsley Stuffing Recipe
Ingredients
| 4 double loin pork chops | ||
| Parsley | 1 Tablespoon, chopped | |
| 25 g/1 oz fresh white breadcrumbs | ||
| Cayenne pepper | 1/4 Teaspoon | |
| Black pepper salt | 1 To taste | |
| 25 g/1 oz butter | ||
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 50 g/2 oz mushrooms, finely chopped | ||
| Vegetable oil | 1 Tablespoon | |
| Maitre D'Hotel Butter | ||
| 50 g/2 oz butter | ||
| Parsley | 2 Teaspoon, chopped | |
| Lemon juice | 1 Teaspoon | |
| Salt and white pepper | ||
Directions
First make the maitre d'hotel butter.
Cream the butter until it is soft and beat in the remaining ingredients with salt ana pepper to taste.
Form into a roll.
Wrap in greaseproof paper and chill.
Make a slit in the meaty part of each chop to make a pocket.
Mix together the parsley, breadcrumbs, cayenne and salt and pepper to taste.
Melt the butter in a saucepan.
Add the onion and garlic and fry until the onion is soft but not brown.
Stir in the mushrooms and fry for 3 minutes.
Remove from the heat and stir in the parsley mixture.
Stuff the chops with this mixture and secure the opening with wooden cocktail sticks.
Place the chops in a baking dish and brush with the oil.
Cover and bake in a warm oven (170°C/325°F or Gas Mark 3) for 1 hour.
Uncover the dish and bake for a further 30 minutes.
Cut the chilled butter into slices.
Transfer the chops to a warmed serving dish.
Discard the cocktail sticks and top each chop with pats of maitre d'hotel butter.
Serve immediately.
Cream the butter until it is soft and beat in the remaining ingredients with salt ana pepper to taste.
Form into a roll.
Wrap in greaseproof paper and chill.
Make a slit in the meaty part of each chop to make a pocket.
Mix together the parsley, breadcrumbs, cayenne and salt and pepper to taste.
Melt the butter in a saucepan.
Add the onion and garlic and fry until the onion is soft but not brown.
Stir in the mushrooms and fry for 3 minutes.
Remove from the heat and stir in the parsley mixture.
Stuff the chops with this mixture and secure the opening with wooden cocktail sticks.
Place the chops in a baking dish and brush with the oil.
Cover and bake in a warm oven (170°C/325°F or Gas Mark 3) for 1 hour.
Uncover the dish and bake for a further 30 minutes.
Cut the chilled butter into slices.
Transfer the chops to a warmed serving dish.
Discard the cocktail sticks and top each chop with pats of maitre d'hotel butter.
Serve immediately.
Chef
