Stuffed Mushroom Chops

 Ingredients: For 4 servings; 4 thicker chops with bone, 300 g Champignon mushrooms, one red bell pepper, one red onion, 100 ml olive oil, salt, a bunch of fresh dill, one egg, pepper, one tablespoon of salt-free dehydrated vegetable mix, herbs de Provence, 100 ml barrel wine, 10 black peppercorns, 3-4 bay leaves.

Stuffed chops are a delicious and impressive dish, perfect for a festive meal or a family dinner. Here’s how to prepare them step by step.

The first step is to take care of the chops. Start by washing them with cold water and drying them well with a paper towel to remove excess moisture. Then, with a sharp knife, make a slit in each chop along the meaty edge, making sure to create a pocket without piercing the meat down to the bone. It is essential to ensure that the edge of the chop remains intact to hold the filling. Once you are done, salt the chops both on the outside and inside to give them a rich flavor, then sprinkle your favorite spices, such as paprika or garlic powder.

The next step involves preparing the filling. Wash and clean the vegetables: the red onion and bell pepper. Heat a drop of oil in a large pan and add the julienned onion. Sauté the onion over high heat, stirring constantly, until it becomes translucent. Then add the thinly sliced bell pepper and let it soften for a few minutes. After that, add the sliced mushrooms. Season with salt, pepper, herbs, and sprinkle some dehydrated vegetables for extra flavor. Continue cooking the mixture until the mushrooms reduce in volume and become tender. Once done, remove the pan from the heat and add the finely chopped dill, allowing the filling to cool slightly. Once cooled, add the beaten egg and mix well.

Now it’s time to fill the chops. Use a spoon to fill each pocket with the vegetable mixture, being careful not to overfill to avoid the chop breaking during cooking. Secure the cut side of the chop with two bamboo toothpicks, ensuring the filling stays well sealed inside.

Next, place the chops in a baking tray, with the bones down and the opening secured with toothpicks facing up. Brush them with oil and sprinkle dehydrated vegetables without salt on top for extra flavor. Pour in the wine and add two glasses of cold water, a pinch of salt, peppercorns, and bay leaves. Cover the tray with aluminum foil and place it in the preheated oven at 180 degrees Celsius for 30 minutes.

After this time, remove the foil and let the chops cook for another 40-50 minutes, over medium heat. It is important to baste them occasionally with the juices from the tray to achieve a nice, golden crust. Cook until they become golden and appetizing.

Serve hot, alongside a savory side of sautéed potatoes, mushrooms, and carrots. These stuffed chops will surely impress and bring extra joy to your table. Enjoy your meal!

 Tags:  eggs onion tomatoes pepper oil mushrooms wine olives christmas and new year's recipes gluten-free recipes lactose-free recipes