Stuffed pork chop topped with mushroom bordelaise sauce. Reviews for: Photos of Bordelaise Sauce with Mushrooms. I added my leftover pork tenderloin (elegant pork tenderloin) to the sauce and will have it as leftovers. These chops are stuffed with mozzarella cheese and fresh basil.

Ingredients of Stuffed pork chop topped with mushroom bordelaise sauce

1. You need of . 6 oz pork chop.
2. You need of demi glaze.
3. Prepare of mushrooms.
4. It’s of stuffing mix or 2 cups if home made.
5. It’s of flour.
6. You need of eggs.
7. It’s of rosemary.
8. Prepare of red wine.

My family loved this stuffed pork tenderloin with mushroom sauce and I loved that it was low carb. Pork Chops Sauce Recipes on Yummly Cheesy Spinach Stuffed Pork Chops, Stuffed Pork Almond-Stuffed Pork ChopsPork. water, New York (top loin) pork chops, celery, dried parsley and Stuffed Pork Chops with Apples and Creamy Mustard SauceFrydae. olive oil, garlic, yellow onion. Brown and juicy pork chops are covered in a creamy rosemary and mushroom sauce for an impressively easy stovetop dinner.

Stuffed pork chop topped with mushroom bordelaise sauce instructions

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..

After removing the pork you'll add sliced cremini mushrooms, which absorb the flavorful bits from the pan as they caramelize. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. This easy pork chop recipe was adapted from this Pork Chops with Dijon Herb Sauce.