SHIITAKE AND MACADAMIA NUT STUFFED PORK CHOPS

Shiitake and Macadamia Nut Stuffed Pork Chops image

Provided by Vickie Parks

Time 1h35m

Number Of Ingredients 24

STUFFING
1/2 c minced garlic
1/2 c chopped onion
4 c chopped fresh shiitake mushrooms
1/2 lb unsalted butter
2 c panko flakes
1 sprig(s) fresh thyme
1/2 tsp salt
1/2 tsp black pepper
1 c chopped macadamia nuts
4 thick pork chops, butterflied
2 tsp creole seasoning
2 Tbsp minced garlic
MUSHROOM CREAM SAUCE
4 Tbsp unsalted butter, divided
2 Tbsp olive oil
1 Tbsp chopped garlic
2 c sliced shiitake mushrooms
1 1/2 c heavy cream
1 Tbsp low-sodium soy sauce
1/2 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1 head bok choy, cored and sliced
1 medium red onion, peeled and thinly sliced into half-circles

Steps:

1. For the stuffing: In a saucepan, saute garlic, onion, and shiitake mushrooms in butter. Add panko flakes and mix well. Season with thyme, salt and pepper. Fold in macadamia nuts. Set aside and cool before stuffing pork chops.
2. Preheat the oven to 350°F.
3. Season pork chops with creole seasoning. Massage pork chops with minced fresh garlic and stuff in pockets. Stuff each pork chops tightly with 1/2 cup of stuffing. In an ovenproof sauté pan, brown pork chops in a little olive oil until nicely browned on both sides. Place the pan in the oven and roast until the chops are cooked through and an instant-read thermometer registers 160 °F, about 15 minutes.
4. Remove chops from the oven. Place the chops on a platter and set aside. Place the pan on the burner. In the same pan used to brown pork chops, add 3 tablespoons of butter and olive oil and heat. Add the garlic and shiitake mushrooms and sauté until mushrooms are wilted, about 4 minutes. Add heavy cream, soy sauce, salt and pepper.
5. In another sauté pan, add the remaining 1 tablespoon of butter. Add the bok choy and onions and toss until just wilted. Season with salt and pepper. Divide the mixture among 4 plates. Top each mound with 1 pork chop. Ladle sauce over chops and serve.