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Stuffed pork chop topped with mushroom bordelaise sauce
Stuffed pork chop topped with mushroom bordelaise sauce

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Cold water fish are great if you wish to feel better. Salmon, herring, tuna, mackerel, trout, and so on, they’re all high in omega-3s and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s true: consuming a tuna fish sandwich can basically help you overcome depression.

Now you realize that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to stuffed pork chop topped with mushroom bordelaise sauce recipe. You can have stuffed pork chop topped with mushroom bordelaise sauce using 8 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Stuffed pork chop topped with mushroom bordelaise sauce:
  1. Provide 4 . 6 oz pork chop
  2. You need 1/4 cup demi glaze
  3. You need 1 cup mushrooms
  4. Use 1/2 box stuffing mix or 2 cups if home made
  5. Provide 2 cups flour
  6. Take 4 eggs
  7. Prepare 1 tbls rosemary
  8. Use Splash red wine
Steps to make Stuffed pork chop topped with mushroom bordelaise sauce:
  1. First you need to make the stuffing. I like using my home made stuffing but out of the box works just as well. While stuffing is being prepared preheat oven to 350° F
  2. Butterfly your pork chop and fill with the stuffing. Not so full that you can't seal it up for if it leeks out it will be harder in the end
  3. Next in two bowls Mix 4 eggs until thoroughly blended and a bowl for about it 2 cups of flour. I add salt and pepper to the flour for extra seasoning but not required.
  4. Dip filled pork in egg wash then flour until full coated
  5. While coating the pork add olive or canola oil to a pan and turn on mid to high heat. When hot add pork chop. Evenly cook pork till golden brown. It wont fully cook in the pan you just want that crunchy texture and that beautiful brown.
  6. Once browned put in oven for about 15 min.
  7. While the pork finishes its time to make the sauce. Quarter up whole mushrooms and put in a sauce pan. Then add water and your demi glaze. Cook over mid to high heat stirring constantly until it becomes thick.
  8. When the demi glaze is thick add a splash for sherry red whine and a tbls of rosemary.
  9. Finally when the pork is done 145° temped serve immediately and top with sauce. Also goes great with mash potatoes seeing as its like a gravy.

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