Take a look at the this delicious mushroom stuffed pork chop. It’s a mixture of shiitake and portobello mushrooms with a creamy texture stuffed into a pork loin chop. It was my first time making this recipe and I’ll be sure to definitely make again.
I decided to use shiitake mushrooms for this dish to change it up and do something different besides regular white mushrooms. The mixture of portobello and shiitake gave this filling a rich taste. Check it out!
Mushroom Stuffed Pork Chops
6 Pork Loin chops thick cut
4 T whipped cream cheese
1 1/2 T Romano cheese
1 T (+ more for drizzling) Oil
8 oz shiitake mushrooms, cleaned and chopped
8 oz portobello, cleaned and chopped
1/2 onion, diced
2 T panko bread crumbs, plain
2 Garlic cloves, minced
2 t oregano
2 t garlic
2 t onion
2 t salt
Directions: Heat a medium saute pan on high heat. Add in 1/2 T of oil, onion and garlic and cook for 2-3 minutes stirring occasionally. Add in mushrooms and cook on high heat stirring often, sprinkle with salt. This will help make sure all the water comes out of the mushrooms. You want to cook the mushrooms until they start to get golden brown. This will take some time. There may be water in pan at first but the longer you cook it will evaporate and mushrooms will start to turn golden brown.
Once cooked add mushroom mixture to a food processor. Let cool slightly. Then add in remaining 1/2 T of oil and cream cheese and pulse until minced. You may need to pulse 4-5 times. The mixture should be chunky, not smooth. Add in Romano cheese, panko bread crumbs and spices and mix with a spoon. Add more seasonings to taste.
Cut a pocket into the pork chops from side to side and down. Don’t cut all the way through. Add the filling into each pork chop evenly. Close the pork chop with toothpicks or butchers string.
Season pork chops with salt and pepper and drizzle with olive oil. Add into a oven safe dish and bake in oven 375° for 30-35 minutes until completely cooked.