Mushroom and Bacon Stuffed Pork Chops
These comforting Mushroom and Bacon Stuffed Pork Chops are easy enough to cook for the family during the week, yet elegant enough to serve to your guests!
Some other Cavegirl Cuisine recipes that you may enjoy:
Three Little Pigs Stuffed Poblano
Stuffed Chicken Breast
Plum Drunk Pork Chops
Mushroom and Bacon Stuffed Pork Chops
Ingredients
Directions
- In a large skillet over medium-high heat, render the bacon until almost crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Let skillet grease cool slightly. Pour excess grease in a container to the side.
- In the same skillet, add onion, green pepper, and mushrooms. Cook until onions are tender. Remove from heat.
- OK ~ here's the not-so-tricky, tricky part. Some people like to cut a little slit and then try to stuff the entire pork chop. Here is the easy, yet still very fashionable, way to do this. Set the pork chop up on its side. I like to think of it as a toaster. You are going to make a slit at the top of the pork chop (like the toaster). Cut down as far as you can go without slicing the bottom of the meat. Do this with each pork chop. Season with salt and pepper.
- In a cast iron skillet (or preferred skillet), heat the bacon grease that you set aside earlier. Sear each chop for 2 minutes per flat side. Sear the top and bottom thin sides for about a minute each. Remove from pan and let cool for a few minutes so you can handle them.
- Preheat oven to 350 degrees F.
- While that is cooling, add the walnuts, nutmeg, maple syrup, sage, and a little S&P to the original skillet. Heat until everything is combined.
- In a baking dish, set up the pork chops to look like 4 toasters. Transfer the skillet mixture with a slotted spoon into each chop. When you think you have too much left in your skillet, press down the stuffing in each pork chop and add some more mixture!
- Place baking dish in the oven and cook for 20-30 minutes, depending on your preferred doneness. A meat thermometer is key here for perfect temp!
- Let rest for 5 minutes.
- Enjoy!
Ingredients
Directions
- In a large skillet over medium-high heat, render the bacon until almost crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Let skillet grease cool slightly. Pour excess grease in a container to the side.
- In the same skillet, add onion, green pepper, and mushrooms. Cook until onions are tender. Remove from heat.
- OK ~ here's the not-so-tricky, tricky part. Some people like to cut a little slit and then try to stuff the entire pork chop. Here is the easy, yet still very fashionable, way to do this. Set the pork chop up on its side. I like to think of it as a toaster. You are going to make a slit at the top of the pork chop (like the toaster). Cut down as far as you can go without slicing the bottom of the meat. Do this with each pork chop. Season with salt and pepper.
- In a cast iron skillet (or preferred skillet), heat the bacon grease that you set aside earlier. Sear each chop for 2 minutes per flat side. Sear the top and bottom thin sides for about a minute each. Remove from pan and let cool for a few minutes so you can handle them.
- Preheat oven to 350 degrees F.
- While that is cooling, add the walnuts, nutmeg, maple syrup, sage, and a little S&P to the original skillet. Heat until everything is combined.
- In a baking dish, set up the pork chops to look like 4 toasters. Transfer the skillet mixture with a slotted spoon into each chop. When you think you have too much left in your skillet, press down the stuffing in each pork chop and add some more mixture!
- Place baking dish in the oven and cook for 20-30 minutes, depending on your preferred doneness. A meat thermometer is key here for perfect temp!
- Let rest for 5 minutes.
- Enjoy!