These pork chops look and taste fancy but are super easy to prepare. I spent a total of 30 minutes max on this dish. It is definately for when company comes unexpectedly. I will definately be making this on a regular basis, even if company is not coming.
Mushroom and Pecan Stuffed Pork Chops with Vermouth Sauce
- 3 thick cut pork loin chops
- Salt and freshly ground black pepper
- 1/2 onion, minced
- 1 garlic clove
- 6 ounces fresh mushrooms, sliced
- 1/4 cup pecans, chopped
- 2 tbsp roughly chopped fresh Italian parsley leaves
- 1/2 cup dry vermouth
- 1 tablespoon unsalted butter
- Olive oil
In a small skillet, saute mushrooms, pecans, onions, garlic in the oil until mushrooms are tender. While they are sauteing, use a sharp knife to make pockets into the chops. When mushroom mixture is done, stir in parsley and allow to cool. When cool enough to handle, stuff into pork chops. Season each side with salt and pepper.
In heavy bottomed, non-stick skillet, add olive oil to skillet. Fry stuffed chops until brown on each side and cooked through. Add butter and vermouth to the pan and deglaze. Continue to cook until the liquids in the pan begin to thicken a bit, approx 2 minutes. Be sure to serve the chops with the pan gravy. It is tasty!!!!