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|Mushroom and Pecan Stuffing, just before the breadcrumbs and egg|
Overall, I think what really made this dish work was the flavorful stuffing that provided such a variety of crunchy, chewy and soft textures paired sweet, savory and rustic flavors. It was a huge hit last night!
Mushroom and Pecan Stuffed Pork Chops
*Makes 4 Pork Chops
- 4 pork chops
- 1 cup of finely chopped button mushrooms (about 10 mushrooms)
- 1 tbs butter
- 1/2 cup of white wine
- 1 tsp Herbs de Provence
- 1/4 cup dried cranberies
- 1/4 cup toasted pecans
- 1 egg, beaten
- 1/4 bread crumbs
- Salt and pepper
- 2 tbs Dijon mustard
- 2 tbs extra virgin olive oil
- Salt and Pepper
Start by pre-heating the oven to 400. Using a paring knife, slice a pocked into the side of each pork chop, creating a pocket. Set aside. In a pan, add the butter and heat on medium heat. Add the mushrooms and sautee until brown. Add the white wine and let it reduce by half. Add the Herbs de Provence, cranberries, and pecans. Cook for another minute, stirring to combine. Remove from heat and add the breadcrumbs. Let the mixture cool slightly before adding the beaten egg (otherwise you'll end up with scrambled eggs mixed in...gross!). Add a pinch of salt and pepper.
Next, pack the stuffing into the pork and spread a thin layer of Dijon and Olive Oil on the outside. Sprinkle with salt and pepper and place the pork on a foil lined pan. Bake at 350 until the pork is cooked through and the juices run clear.