Pork Chops Stuffed with Mushroom Sour Cream Bread Stuffing

Makes 8 servings

• 1 cup water
• 1/2 packet of stuffing seasoning
• 2 Tbsp butter
• 1 1/3 cup instant stuffing mix
• 1 Tbsp extra virgin olive oil
• 1/4 cup onion, diced small
• 1/4 cup celery, diced small
• 1/3 cup white button mushrooms, chopped fine in food processor
• 1/2 cup Portobello mushrooms, diced small
• 1/4 cup red cooking wine
• 1/4 cup Penn Maid® Sour Cream
• 8 6-ounce center cut pork chops
• Salt and pepper to taste

Place water in a medium saucepan with seasoning packet ingredients and butter. Heat to nearly boiling. Mix this with the instant stuffing mix in a medium bowl. Blend well. Stir once or twice. Sauté the onions and celery in olive oil until translucent and tender. Add the two types of mushrooms and red cooking wine. Simmer and reduce in volume by half. Cook until most of the moisture has evaporated. Add mushroom mixture to the bread stuffing. Mix. Add sour cream and mix well. Place in the refrigerator for a minimum of 30 minutes.

Preheat oven to 425°F. Make a cut in the side of each pork chop. Fill each with about 1/4 cup stuffing. Place the stuffed chops on a baking sheet and lightly drizzle the tops with extra virgin olive oil, salt and pepper. Bake for 25 to 30 minutes. Pork should reach 150°F internally.
Serving Suggestion: Serve with broccoli and Béchamel sauce.


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