Pork chops stuffed with mushrooms and onion

If you’ve only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.

These pan-fried pork cutlets are and stuffed with champignons and onions. Filling makes them very juicy. They’re tender, bursting with flavor, and come together in less than one hour.

Ingredients for 3 pork chops:

3 pork chops with bonds

Champignons – 0.5 lb. (200 g) – few of them for stuffing, the rest for mushroom sauce, but this is optional

Onion - 1 small onion

Salt, pepper, ground coriander - to taste

Garlic - 1-2 cloves

Natural or Greek yogurt - 2-3 tbsp.

You will also need some cream if you want to make a mushroom sauce

One or two beaten eggs and 2-3 tablespoon of flour for breading

Olive or canola oil - ½ cup

Cooking instructions:

Step 1

Slice the onion and mushrooms and fry them in a pan over medium heat until soft - 3-4 minutes approximately

Step 2

While the mushrooms and onions are fried, prepare the pork chops. Using a sharp knife, carefully cut a pocket through the side of the pork chop in order to create a cavity. Season all sides of the pork chops with salt, pepper and ground coriander.

Step 3

Stuff the cavity of each pork chops with a generous spoonful of mushrooms mixture and press around the edges of the pork to seal it in.

Step 4

In a large bowl, combine yogurt, dry coriander and fresh-pressed garlic. Cover the outside parts of each pork chops with this mixture.

Step 5

Dip the stuffed pork chops in the flour, shaking off excess, then the whisked egg, then the flour again. Repeat with the remaining pork chops.

Step 6

Heat the oil in a pan over medium heat. Fry the pork chops for about two minutes, then flip. Repeat it 2-3 times. Then fry the edge on the bone side for one to two minutes as well as the opposite side for the same amount of time. Finish frying the pork chops on the both flat sides for additional one or two minutes. The total frying time should be approximately 12-14 minutes.

If you have a meat thermometer, the temperature inside the thickest part of the pork chops near the bone should be 135-140° F (58-60 ° C) . If there is no thermometer, then you need to pock the meat near the bone with a thin knife. If the juice is clear and not red or pink, then the pork chops are done.

Let the pork chops rest for a few minutes before serving.

You can also make a creamy mushroom sauce, but it’s optional.

Just sauté up some mushrooms in butter or any neutral oil for 2-3 minutes, add few tablespoons of cream and sauté the sauce for additional 2-3 minutes.

Enjoy!