Recipe

Wild Mushroom-Stuffed Pork Chops &
Apricot-Dressed Greens

Servings: 4
Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients:

For the Stuffing:
● 2 tablespoons olive oil
● 1 small onion, finely chopped
● 2 cloves garlic, minced
● 1 cup mixed wild mushrooms, finely chopped
● 1/4 cup white wine (optional)
● 1/4 cup breadcrumbs
● 1/4 cup grated Parmesan cheese
● 2 tablespoons fresh parsley, chopped
● Salt and pepper to taste
For the Pork Chops:
● 4 bone-in pork chops, thick-cut (about 1.5 inches thick)
● Salt and pepper
● 2 tablespoons olive oil
● 1 cup chicken broth
● 1 tablespoon fresh thyme, chopped
● 1 tablespoon fresh rosemary, chopped
● 2 tablespoons butter

For the Apricot-Dressed Greens:
● 1/4 cup dried apricots, finely chopped

● 2 tablespoons white wine vinegar
● 1 tablespoon Dijon mustard
● 1 tablespoon honey
● 1/3 cup extra-virgin olive oil
● Salt and pepper to taste
● 5 cups fresh arugula
● 1 cup shaved broccoli (using a mandoline or sharp knife to thinly slice)
● 1/2 cup crumbled goat cheese
● 1/4 cup toasted almonds, sliced
● 1/4 cup dried cranberries
● 1/2 red onion, thinly sliced

Instructions:

1. Make the Stuffing:
Heat olive oil in a skillet over medium heat. Add the onion and cook until
translucent, about 5 minutes.
Add the garlic and wild mushrooms, cooking until the mushrooms are tender
and any liquid has evaporated, about 7-10 minutes.
If using, pour in the white wine and cook until it has mostly evaporated.
Remove from heat and stir in the breadcrumbs, Parmesan cheese, and
parsley. Season with salt and pepper to taste. Let the mixture cool slightly.
2. Stuff the Pork Chops:
Preheat the oven to 375°F (190°C).
Using a sharp knife, cut a pocket into the side of each pork chop, being careful
not to cut all the way through.
Season the pork chops with salt and pepper inside and out.
Stuff each pork chop with the mushroom mixture, securing the open end with
toothpicks if needed.

3. Cook the Pork Chops:
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork
chops for about 2-3 minutes on each side, until golden brown.
Add the chicken broth, thyme, and rosemary to the skillet.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until
the pork chops are cooked through (internal temperature should reach 145°F
or 63°C).
Remove the pork chops from the oven and transfer to a plate. Tent with foil
and let rest. Place the skillet back on the stove over medium heat. Add the
butter and cook, stirring, until the sauce thickens slightly, about 2-3 minutes.
Spoon the sauce over the pork chops before serving.

3. Make the Vinaigrette:
In the bowl of a blender, combine the chopped dried apricots and white wine
vinegar. Let it sit for about 10 minutes to soften the apricots (if you don’t have a
blender or food processor, feel free to very finely chop the apricots and mix by
hand). Add the Dijon mustard and honey to the bowl and process until well
combined. Gradually add the olive oil until the dressing is emulsified.
Season with salt and pepper to taste.
4. Mix the Salad:
In a large salad bowl, combine the arugula, goat cheese, toasted almonds,
dried cranberries and red onion. Drizzle the dried apricot vinaigrette over the
salad and toss gently to combine. Serve immediately.