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Chops: Balsamic Glazed Stuffed Pork Chops

Source of Recipe

Sue Erickson


List of Ingredients

3 T butter
1/2 C chopped red onion
salt and pepper to taste
2 t minced garlic
3.5 oz shiitake mushrooms, stems removed, chopped
2 t Italian seasoning
2 T minced Italian parsley
1 C cooked wild rice
1/2 C freshly grated Parmesan cheese
4 pork rib chops (1 1/4” thick),
with pocket cut on side of chop

2 T vegetable oil
4 T Ristorante Teatro Balsamic Glazing Sauce or Balsamic Glaze Recipe (below)



Recipe

Heat butter in large skillet add onions, salt, pepper and sauté 3-4 minutes or until soft. Add garlic, mushrooms and Italian seasoning, cook, stirring occasionally for 5 minutes. Remove from heat and stir in parsley, wild rice and Parmesan.

Stuff 1/2 C of rice mixture into pocket of each pork chop. Close opening with 2 toothpicks. Season each chop with salt and pepper.

Wipe out skillet and add vegetable oil, heat over medium-high heat. Add pork chops to skillet and cook 4 minutes. Turn chops and cook 4 minutes. Cover and reduce heat to low and cook 6 minutes. Remove cover and drizzle each chop with 1 T glazing sauce. Cover and cook 2-3 minutes. Remove chops to plate and keep warm. Cook liquid in skillet for 5 minutes. Spoon glaze over chops.


YIELD: 4 Servings

Balsamic Glaze:
Bring 2 cups balsamic vinegar to a boil in a medium saucepan over medium-high heat and reduce it to 1/2 cup, stir in 1 teaspoon of honey.