I love stuffing pork chops, in fact, it’s probably the only way I serve them. I came up with this the other night since I forgot to pull anything out of the freezer and pork chops defrost pretty quickly.
- 4 Boneless pork chops
- 4 slices provolone cheese
- 6 slices bacon, cooked, and roughly chopped/torn
- Salt and Pepper to taste
For the Red Wine Mushroom Sauce:
- 2 Shallots, thinly sliced
- 1/2 package of mushrooms (about 8), roughly chopped
- 2-1/2 C. beef broth
- 1 C. red wine
- 1 tsp. Thyme
- 3 Tbsp. Flour
- 1 Tbsp. Butter
- 1 tsp. dijion mustard
Cook bacon until crisp, transfer to a paper towel to drain, and then chop or tear into pieces. reserve 1 Tbsp of the bacon grease for the sauce.
Create a pocket in your pork chops so you can stuff them. First put one slice cheese, then the spinach, and then the bacon, secure with toothpicks and season both sides with salt and pepper. Set aside.
Start making the sauce.
In the same pan that you made the sauce, add butter to your reserved bacon grease over medium heat. Add Shallots and cook until soft, about 5 minutes.
Add mushrooms and thyme, saute until the liquids are released and they have shrunk in size, about 8 minutes.
Add the wine, and cook until reduced by half, about 5 minutes.
Add broth and dijion, simmer 10 minutes then add the flour and simmer an additional 15 minutes. If the sauce becomes to thick, add a little more broth. If the sauce is too thin, add a little more flour. Season with pepper to taste.
Preheat an outdoor grill over medium heat, lightly coat the grill with oil.
Grill chops until done, about 6 minutes per side.
Serve chops over rice and sauce poured over.