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Before you jump to Stuffed pork chop topped with mushroom bordelaise sauce recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.
Eating healthy foods can make all the difference in the way you feel. Whenever we eat more healthy foods and a lesser amount of of the bad ones we usually feel much better. A salad tends to make us feel better than a piece of pizza (physically anyway). This can be a problem, nonetheless, when it comes to eating between goodies. Shopping for snack foods can be a difficult task because you have so many options. Here are a handful of healthy snacks that can be used when you need a fast pick me up.
If you’re looking for a fast snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, for example is a great snack in the early morning. Eating on the run can easily be much healthier with wholesome chips and crackers. Make the shift from refined products including white bread to the healthier whole grain options.
You will not have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.
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 cook it.
The ingredients needed to make Stuffed pork chop topped with mushroom bordelaise sauce:
- Use . 6 oz pork chop
- Get demi glaze
- Get mushrooms
- Take stuffing mix or 2 cups if home made
- Prepare flour
- Provide eggs
- Get rosemary
- Provide red wine
Instructions to make Stuffed pork chop topped with mushroom bordelaise sauce:
- 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
- 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
- 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.
- Dip filled pork in egg wash then flour until full coated
- 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.
- Once browned put in oven for about 15 min.
- 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.
- When the demi glaze is thick add a splash for sherry red whine and a tbls of rosemary.
- 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.
This easy pork chop recipe was adapted from this Pork Chops with Dijon Herb Sauce. The addition of mushrooms and shallots will make you fall in love! These delicious pork chops are one of my favorites to make for dinner! We have these, plus a few other pork chop recipes on constant rotation. My family loved this stuffed pork tenderloin with mushroom sauce and I loved that it was low carb.
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