Mushroom-Stuffed Pork Chops with Spinach Saute

Source / Author: Hearst Communications, Inc. (Website)

Ingredients:

• 1/4 ounce dried porcini mushrooms
• 2/3 cup hot water
• 8 ounces mixed fresh mushrooms
• 1 tablespoon plus 1 teaspoon olive oil
• 1 small onion, finely chopped
• 1/4 cup fresh bread crumbs
• Salt and pepper
• 2 double boneless center-cut loin pork chops
• 1/4 cup reduced-sodium chicken broth
• Spinach Saute
• Braised Red Onions

Instructions:

1. Combine porcini mushrooms and hot water; let stand 20 minutes until softened. Process fresh mushrooms in food processor until finely chopped.
2. Heat 1 tablespoon oil in a skillet; add onion and cook 2 minutes. Add chopped fresh mushrooms; cook 6 to 8 minutes.
3. Drain porcini, reserving liquid; squeeze dry and chop. Remove skillet from heat; stir in porcini, bread crumbs, salt, and pepper. Cool.
4. Cut horizontal pocket in each pork chop. Divide mushroom mixture evenly among pockets; sprinkle chops with salt and pepper.
5. Heat remaining 1 teaspoon oil in skillet. Add stuffed pork chops; cook 4 minutes on each side. Add chicken broth and 1/2 cup reserved porcini liquid; bring to boil. Simmer covered for 6 minutes.
6. Cut chops into slices. Spoon remaining liquid over pork; serve.