Saturday, 4 June 2016

Stuffed Pork Chops



6 servings

6 thick-cut pork chops (about 1-inch thick)
1/2 cup wild rice mix
2 tablespoons margarine or butter
2 cups mushrooms, sliced
1/3 cup sherry
1/2 cup onion, chopped
2 teaspoons pepper
1-1/2 teaspoons paprika
1-1/2 cups fat-free beef broth
2 tablespoons cornstarch

Cook wild rice mixture according to package directions, substituting 1/3 cup sherry for 1/3 cup water in directions. Heat butter in skillet; stir in mushroom slices and onions, cook until softened. Remove from heat. Stir 1/2 mushrooms into wild rice mixture. Slice a pocket in each chop. Spoon 2-3 tablespoons wild rice/mushroom mixture into each chop. Close with toothpicks. Rub pepper and paprika into chops. Broil chops on broiler rack 5-inches from the heat for 15 minutes (turning halfway through). To make sauce, in saucepan stir together broth and cornstarch. Add remaining sauteed mushrooms; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 tablespoon sherry.

In my opinion: Well a few things didn't go quite right with this recipe. We were using pork roasts and slicing into pork chop sized pieces. Unfortunately pork-roast-style chops don't always lend themselves to having pockets sliced into them. And we also didn't have a package of wild rice mix so we used a rice vegetable mix and just followed the package directions. Since the pockets were not very big we just stuffed with rice (no mushrooms) and used all of the mushrooms in the sauce. Now after all that I have to say the chops and sauce turned out gorgeous and were enjoyed by my nephew, Scott. Also, we used cremini mushrooms, because they are firmer and more flavourful than white mushrooms.



Recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough.

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