Pork Chops With Mushroom And Parsley Stuffing
|Double loin pork chops||4|
|Parsley||1 Tablespoon, freshly chopped|
|Fresh white breadcrumbs||1 Ounce (25 Gram)|
|Cayenne pepper||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Butter||1 Ounce (25 Gram)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||2 Ounce, finely chopped (50 Gram)|
|Vegetable oil||1 Tablespoon|
|For maitre d'hotel butter|
|Butter||2 Ounce (50 Gram)|
|Parsley||2 Teaspoon, freshly chopped|
|Lemon juice||1 Teaspoon|
|White pepper||To Taste|
First make the maitre d'hotel butter.
Cream the butter until it is soft and beat in the remaining ingredients with salt ana pepper to taste.
Form into a roll.
Wrap in greaseproof paper and chill.
Make a slit in the meaty part of each chop to make a pocket.
Mix together the parsley, breadcrumbs, cayenne and salt and pepper to taste.
Melt the butter in a saucepan.
Add the onion and garlic and fry until the onion is soft but not brown.
Stir in the mushrooms and fry for 3 minutes.
Remove from the heat and stir in the parsley mixture.
Stuff the chops with this mixture and secure the opening with wooden cocktail sticks.
Place the chops in a baking dish and brush with the oil.
Cover and bake in a warm oven (170°C/325°F or Gas Mark 3) for 1 hour.
Uncover the dish and bake for a further 30 minutes.
Cut the chilled butter into slices.
Transfer the chops to a warmed serving dish.
Discard the cocktail sticks and top each chop with pats of maitre d'hotel butter.