Mushroom Stuffed Pork Chops

Mushroom Stuffed Pork Chops

Serves 4

4 thick pork chops

115g mushrooms (1/2 a package)

1 small onion

¼ cup bread crumbs

1 egg

1 tsp salt

1 tsp pepper

1 tsp garlic powder

2 tbsp oil (for frying)

Coating:

½ cup flour

2 eggs, beaten

½ cup bread crumbs

In a food processor, chop the onion using the pulse function until it is in small chunks.  

Add the mushrooms and pulse, again, until the mushrooms are roughly chopped.

 Add the bread crumbs, egg, salt, pepper, and garlic powder and pulse until “mixed” throughout.

On a cutting board, cut a pocket into the pork chop.

Stuff the pocket with the mushroom mixture.  Pinch the edges together, a tight seal is not important.

Pre-heat the frying pan with oil to a very low heat.

Set the coating ingredients into separate dishes.

Dredge the pork chop in flour, dip in the eggs, and then coat with bread crumbs.

Fry in the pre-heated pan (covered with a lid) until the pork chop is evenly browned on both sides and cooked throughout.  Check to see if it is cooked by peeking inside through the opening you stuffed with mushrooms.  Because the chops are so thick, it is important to use a very low heat and cover the pan, this helps cook the insides at the same rate as the outside.

Serve with your favourite sides.