The braising cooking process is when you cook the meat slowly in fat within a closed pot in minimal moisture. This concentrates all the flavors from the different herbs and oils into the meat. The result is a tender masterpiece of a dish. Pack this for lunch with a side of steamed greens, broccoli, or beans. You will thank yourself later during the day.

Braised Stuffed Pork Chops in Mushroom Sauce

You will Need:

  • 4 organic, pasture-raised pork chops,
  • 1 inch thick each 8 prosciutto slices, trimmed and chopped
  • 2 garlic cloves, peeled and minced
  • 1 cup mushrooms, such as porcini, trimmed and sliced
  • 1 cup chicken bone broth
  • ½ cup dry white wine
  • 2 Tbsp. freshly grated Parmesan cheese
  • 1 Tbsp. olive oil, plus more if needed
  • 2 tsp. chopped fresh thyme
  • 2 tsp. chopped fresh rosemary
  • 2 tsp. almond flour Sea salt, to taste Freshly
  • Ground black pepper, to taste
Braised Stuffed Pork Chops in Mushroom Sauce

How to Prepare:

Rinse the pork chops thoroughly then blot dry with paper towels. Create and pepper. Stir in the dried rosemary and thyme followed by the Parmesan cheese. Add the chopped prosciutto and mix well. Stuff the prosciutto and cheese mixture into the pockets of the pork chops. Crimp the edges closed or secure with toothpicks, if needed. Set aside.

Place a heavy duty frying pan over medium flame and heat about a teaspoon of olive oil. Swirl to coat then stir in the garlic. Sauté until fragrant. Stir the mushrooms into the frying pan then cover and simmer for 5 minutes, or until the mushrooms are tender. Sprinkle in the almond flour and stir well to combine. Pour the chicken bone broth and dry white wine into the frying pan and increase to high flame. Bring to a boil. Once boiling, reduce to low flame and simmer until slightly thickened. Season the mushroom sauce to taste with salt and pepper, then cover and set aside.

Place another large frying pan over medium high flame and heat the remaining olive oil. Add the pork chops and cook for 2 minutes per side, or until golden brown and cooked through. Pour the mushroom sauce over the cooked stuffed pork chops, then cover and reduce to low flame. Cook for about 20 minutes or until the pork chops are tender. Transfer the pork chops to a serving dish and spoon the mushroom sauce on top. Serve right away.

Nutritional Information per Serving

Calories: 300 Fat: 16 g Protein: 34 g Carbohydrates: 6 g

Carla Rodrigues
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