Easiest Way to Cook Yummy Stuffed pork chop topped with mushroom bordelaise sauce

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We hope you got insight from reading it, now let’s go back to stuffed pork chop topped with mushroom bordelaise sauce recipe. To make stuffed pork chop topped with mushroom bordelaise sauce you need 8 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Stuffed pork chop topped with mushroom bordelaise sauce:

1. You need 4 of . 6 oz pork chop.
2. Provide 1/4 cup of demi glaze.
3. Get 1 cup of mushrooms.
4. Use 1/2 box of stuffing mix or 2 cups if home made.
5. Use 2 cups of flour.
6. Provide 4 of eggs.
7. You need 1 tbls of rosemary.
8. Take Splash of red wine.

Steps to make Stuffed pork chop topped with mushroom bordelaise sauce:

1. First you need to make the stuffing. I like using my home made stuffing but out of the box works just as well. While stuffing is being prepared preheat oven to 350° F.
2. Butterfly your pork chop and fill with the stuffing. Not so full that you can't seal it up for if it leeks out it will be harder in the end.
3. Next in two bowls Mix 4 eggs until thoroughly blended and a bowl for about it 2 cups of flour. I add salt and pepper to the flour for extra seasoning but not required..
4. Dip filled pork in egg wash then flour until full coated.
5. While coating the pork add olive or canola oil to a pan and turn on mid to high heat. When hot add pork chop. Evenly cook pork till golden brown. It wont fully cook in the pan you just want that crunchy texture and that beautiful brown..
6. Once browned put in oven for about 15 min..
7. While the pork finishes its time to make the sauce. Quarter up whole mushrooms and put in a sauce pan. Then add water and your demi glaze. Cook over mid to high heat stirring constantly until it becomes thick..
8. When the demi glaze is thick add a splash for sherry red whine and a tbls of rosemary..
9. Finally when the pork is done 145° temped serve immediately and top with sauce. Also goes great with mash potatoes seeing as its like a gravy..

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