MUSHROOM STUFFED PORK CHOPS
Steps:
- In small bowl cimbine mushrooms and hot water; let stand for 20 minutes until mushrooms are softened. Meanwhile, trim fresh mushrooms, removing stems from shitakes and protobellos. Process, using pulsing motion, in food processor until finely chopped, working in batches if necessary. You should have about 3 cups. In 10-inch non stick skillet over medium heat, heat 1 tablespoon oil; add onions; cook 2 minutes, stirring frequently until softened. Add chopped mushrooms; cook 6-8 minutes, stirring occasionally until mushrooms are tender. Meanwhile, drain porcini, reserving liquid; squueze dry. Chop to make about 1/4 cup. Remove skillet from heat, stir in porcini, bread crumbs, salt and pepper. Set mixture aside to cool. Place pork chops on flat surface; using a snall sharp knife, cut horizontal pocket in each chop about 4 inches long and 2 inches deep. Divide mushroom mixture evenly among pockets, pressing firmly. Sprinkle both chops lightly with salt and pepper. Wipe out skillet with paper towels; add remaining 1 teaspoon olive oil and heat over medium heat. Add stuffed pork chops and cook 4 minutes on each side until browned. Add chicken broth and 1/2 cup reserved porcini liquid. Bring to a boil, reduce heat to medium low and simmer, covered about 6 mutes until pork is just cooked through. remove from heat using slotted spoon and transfer chops to cutting board. Cut chops into 1/4 inch slices and arrange on serving plate. Spoon liquid remaining in skillet over pork
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