Stuffed pork?

[Liz K]

Does anyone have any yummy stuffed pork recipes to share? I'm looking for something that might be a bit unusual.

[BernK]

I don't know if this is unusual but I just made pork stuffed with spinach, pine nuts and raisins over the weekend which was delicous. I't in the receipe finder page.

[sneezles]

How unusual does mushrooms, shallots and Gruyere sound?

[lorilei]

Originally posted by sneezles:
How unusual does mushrooms, shallots and Gruyere sound?

You might post this one for the edification of us all http://www.cookinglight.com/bbs/smile.gif (as it sounds heavenly to me)

[sneezles]

OK but it's not light...
it's from Bon Appetit
STUFFED PROK CHOPS FORM BERN
2tbs butter
5oz sliced mushrooms
2 lrg shallots, minced
3 tbs dry red wine
Salt and freshly ground pepper
2oz Gruyere cheese, grated

4- 1 1/4 to 1 1/2 " thick blade end pork loin chops
4tbs clarified butter
1 c. minced onion
1/2 c. minced carrot
1/2 c minced celery
1 cup dry white wine (prederably Riesling)
1 tbs tomato paste
8 bay leaves, broken
1 large garlic glove, minced
1/8 tsp dried thyme
2c unsalted meat or poultry stock

1/2 c whipping cream
4tbs snipped fresh chives 2 tsp fresh lemon juice


Melt 2 tbs butter in heavy medium skillet over medium-high heat. Add mushrooms and saute until light brown. Add shallots and saute 30 sec. Pour in red wine and boil until redeuced to glaze. Season with salt & pepper. Cool to room temp. Blend in Gruyere. Can be prepared 1 day ahead, cover and refrigerate.

Make 1 1/2 inch long slit in center of edge of each chop opposite rib bone. With knife inserted in slit, cut arc, creating wide pocket inside chop with small opening. Stuff mushroom mixture into pockets. Press to close.

Preheat oven to 325F. Heat clarified butter in large heavy skillet over med-high heat.
Pat chops dry and brown on both sides. Transfer to shallow baking dish. Pour all but 3 tbs of fat from skillet. Saute onion, carrot, celery in same skillet over med heat until golden, about 5 min. Add white wine, tomato paste, bay leaves, garlic, and thyme. Boil until liquid is reduced to glaze, scraping any brown bits, about 12 minutes. Pour in stock and boil until reduced by half. Spoon over chops. Cover lightly with foil. Bake until chops are tender, about 1 1/4 hours.

Strain sauce into skillet, pressing on solids to extract as much juice as possible; degrease. Tent shops with foil. Boil sauce until reduced by 1/3. Add cream and boild until sauce thickens enough to coat spoon. Add 3 tbs chives, lemon juice to taste and salt and pepper. Serve immdediately.

[MarciaTJ]

I tried a blend of sweet potatoes, honey, and brown suger which was absolutely scrumptous. I have the specific recipe, just let me know if I should post it, I 'd be happy to!
Marcia