Unstuffed Pork Chops With Mushroom Sauce

4.50 (3)
⏱ 60 mins 🍽 2 serving(s) 🏷 Pork

This recipe offers a simpler take on stuffed pork chops by baking them atop a moist bread stuffing. A rich mushroom sauce, made with wine and chicken broth, is prepared separately and spooned over the finished dish. It's a flavourful pork dinner that takes around 60 minutes to prepare and cook, serving two people.

Unstuffed Pork Chops With Mushroom Sauce

Ingredients

  • 2 pork chops, bone-in
  • oil, for browning
  • 2 cups fresh bread, cubed
  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 1/4 cup green pepper, diced
  • 1/4 cup chicken broth
  • 2 tablespoons chopped parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon poultry seasoning
  • 1 tablespoon butter
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons dry sherry or 2 tablespoons white wine
  • 2 tablespoons flour
  • 1 cup chicken broth

Method

  1. Set your oven to heat to 350 degrees F.
  2. In a medium skillet, melt the butter and cook the onion and green pepper until tender, which should take about 5 minutes.
  3. Transfer the bread cubes to a medium bowl, then add the cooked onion and green peppers along with the other stuffing ingredients and combine thoroughly.
  4. Check that the stuffing mixture has enough moisture, adding more broth if required or if your bread cubes are particularly hard.
  5. Using the same skillet, heat some oil and brown the pork chops for approximately one minute on each side.
  6. Lightly coat a casserole dish that fits the chops with cooking spray.
  7. Form two piles of stuffing in the dish, place the browned chops on top of each, and cover the dish.
  8. Bake the dish for about 45 minutes, or until the pork is cooked through.
  9. Roughly 10 minutes before the chops finish baking, melt butter in the same skillet.
  10. Add the sliced mushrooms and cook them for about 2 minutes until they start to soften.
  11. Pour in the wine and continue cooking until the liquid has nearly all evaporated.
  12. Mix in the flour until it is fully incorporated.
  13. The mixture will seem dry at this stage.
  14. Pour in the chicken broth, stirring constantly, and bring it quickly to a boil.
  15. As soon as it boils, lower the heat and let the sauce simmer for a few minutes to achieve a thicker consistency.
  16. Should the sauce become thicker than you prefer, simply stir in a little extra broth and continue simmering.
  17. To serve, spoon a portion of the warm sauce over each pork chop.
  18. A note on the bread: any type you have available works well for the stuffing.
  19. Sunflower bread adds a pleasant, nutty flavour from the seeds.
  20. For a traditional stuffed version, fill the chops before browning and secure them with toothpicks.

Nutrition (per serving)

Sodium1018600 mg

Recipe details

CategoryPork
AuthorGirlEatsWorld