Mushroom and Pecan Stuffed Pork Chops

This week I'm at my parents for the holidays and after cooking from a (wicked) small kitchen all the time, I forget how flippin' sweet it is to have space.  I'm so used to being huddled around my little stove and only having my postage stamp sized counter space to work with.  I'm so psyched to have space (and a gas stove) to work with - It's going to be a big week!

Mushroom and Pecan Stuffed Pork

Last night when I got in from Boston, I insisted on making dinner my Mom and Dad.  After a quick peek at their pantry inventory, I created this recipe for mushroom and pecan stuffed pork chops.  This is one of those recipes I ended up really liking because it looks so fancy but it's not hard to do and, if you wanted, a good part of it could be done in advance (the pork can be stuffed a day in advance and then stashed in the fridge).

Sweet Cinnamon Glazed Carrots

To accompany the stuffed pork on the plate, I went with my sweet cinnamon glazed carrot recipe as well as some thinly sliced red potato that were baked in the oven until their outsides were twinged with golden brown and delicious crunchy bits.  I had tossed the potato slices in some olive oil, Dijon mustard and some dried thyme and dill and then dusted salt and pepper on top.

Red Potato Slices with Dijon, Thyme and Dill

Now on to the prep for the pork! Like I said, this was super easy.  I made a stuffing out of finely chopped button mushrooms, white wine and Herbs de Provence, which is a mixture of French herbs.  The mixes can vary slightly and the combo I used contained rosemary, marjoram, thyme and savory.  Once the mushrooms had browned and the wine had been reduced, I added dried cranberries and toasted pecans to add a crunch. Lastly, breadcrumbs and an egg went into the mix until a thick stuffing had formed.

Mushroom and Pecan Stuffing, just before the breadcrumbs and egg 

Once the stuffing was combined, it was packet into pockets that I had slit into the sides of the pork chops and then I coated everything in a thin layer of Dijon and olive oil with a pinch more of salt and pepper.  Then the whole dish was baked until the stuffing got a slight crunch to it and the pork was cooked through.

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.