PORK CHOPS WITH SHIITAKE MUSHROOMS
In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
- Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
- When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
- Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
- Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 695, UnsaturatedFat 42 grams, Carbohydrate 5 grams, Fat 56 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 707 milligrams, Sugar 1 gram, TransFat 0 grams
STUFFED PORK TENDERLOIN WITH SHIITAKE MUSHROOM SAUCE
Pork tenderloin is a versatile cut that's ideal for hurried cooks because it roasts so quickly. Filled with a stuffing of fresh herbs, sausage, porcini and shiitake mushrooms, it makes a flavorful entree. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings (2 cups sauce).
Number Of Ingredients 15
Steps:
- In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand 20-30 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer, reserving 2/3 cup., In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Remove with a slotted spoon. Remove drippings, reserving 2 tablespoons. Saute 4 cups shiitake mushrooms in reserved drippings until tender., Add rosemary, sage, porcini mushrooms and 1/3 cup mushroom soaking liquid; cook 2 minutes longer, stirring occasionally. Remove from the heat; stir in the bread crumbs, 2 tablespoons parsley and sausage., Preheat oven to 350°. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to 1/4-in. to 1/2-in. thickness. Remove plastic wrap., Spoon half of the stuffing down center of each tenderloin. Close roasts; tie several times with kitchen string and secure ends with toothpicks. Sprinkle each roast with 1/2 teaspoon salt and 1/4 teaspoon pepper., Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, 55-65 minutes or until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°. Let stand 10 minutes before slicing., Meanwhile, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and remaining 1/3 cup mushroom soaking liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in remaining parsley, salt and pepper. Serve with pork.
Nutrition Facts : Calories 367 calories, Fat 14g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 938mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
FRUIT AND MACADAMIA STUFFED PORK LOIN WITH PORT SAUCE
This is a delicious stuffed pork recipe The recipe calls for 4 250g pork fillets and mine were large about 550g each so I just did one for the 2 of us. I still made the same amount of cheese fruit mix though and only had about 2 tablespoons left over. I am sure you could also do 2 pork loins of 500g each and get the same result as I have never found a pork loin that only ways in at 250g. For the fruit I chopped up some apricots with cranberries and the macadamias, we really enjoyed it.
Provided by The Flying Chef
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine Philly, fruit and nuts in a box making sure to mix well. Season mix with salt and pepper.
- Make a cut lengthways down the centre of each pork loin 3/4 of the way through.
- Pound meat with a meat mallet until it is about the same thickness.
- Place spinach leaves all over the inside of the pork, then spoon the philly mix down the centre of each pork fillet.
- Fold pork up to encase filling and secure with toothpicks.
- Heat the oil in a large fry pan and sear meat on all side until browned.
- Transfer meat to a baking dish and bake in a moderate oven 180 degrees c for 20-30 Min's or until cooked as desired.
- I found that I had to cook mine as it was a larger loin for 40 min's but having said that my oven is not the hottest.
- Remove fillets from baking dish, wrap in foil to keep warm and rest for 10 min's. Combine pork juices, port, water and stock in baking dish and bring to the boil, stirring to loosen all pan juices.
- Add sugar stir to dissolve, add cornflour and cook for 2-3 min's or until sauce has thickened slightly.
- Slice pork and serve drizzled with port sauce.
Nutrition Facts : Calories 521.7, Fat 30.4, SaturatedFat 10.6, Cholesterol 104.4, Sodium 482.9, Carbohydrate 22.7, Fiber 1.8, Sugar 8.4, Protein 25.3
BAKED SHIITAKE STUFFED MUSHROOM CAPS
These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 8 mushrooms, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the goat cheese with garlic, fines herbes, and ground pepper.
- Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
- Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.
Nutrition Facts : Calories 227.7, Fat 17, SaturatedFat 11.7, Cholesterol 44.8, Sodium 293.6, Carbohydrate 6.9, Fiber 0.8, Sugar 2.9, Protein 12.8
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