Wild Mushroom Stuffed Pork Chops with White Wine & Thyme

Wild Mushroom Stuffed Pork Chops with White Wine & Thyme

Category: Entertaining

  • Recipe serves 4 servings

  • Prep Time 20 min

  • Cook Time 15 min

Ingredients

  • 4 (3/4-inch thick) bone-in pork chops or boneless pork chops

  • 3 Tbsp. all-purpose flour

  • 2 3/4 tsp. chopped fresh thyme leaves, divided

  • 1/4 tsp. salt

  • 1/4 tsp. freshly ground black pepper, divided

  • 6 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread

  • 1/2 cup chopped shallots

  • 4 ounces chopped cremini mushrooms

  • 4 ounces chopped shiitake mushroom caps

  • 1 tsp. finely chopped garlic

  • 1 cup dry white wine, divided

Directions

  • Slice horizontally through each chop almost to opposite edge forming a pocket with knife parallel to cutting board. Combine flour, 1 teaspoon thyme, salt and 1/8 teaspoon pepper on plate. Set aside.


  • Melt 2 Tablespoons I Can’t Believe It’s Not Butter!® Spread in large skillet over medium-high heat and cook shallots, stirring, until golden, about 2 minutes.


  • Stir in mushrooms and cook over medium-high heat, stirring occasionally, until tender and golden, about 5 minutes. Stir in garlic, 1/4 teaspoon thyme and 1/8 teaspoon pepper and cook, stirring until fragrant, about 1 minute.


  • Stir 1/4 cup wine into skillet and cook over medium-high heat until most of the liquid evaporates. Remove from heat.


  • Stuff mushroom mixture into pocket in pork chops (about 1/4 cup in each). Dredge chops in flour mixture.


  • Melt 1 Tablespoon Spread in same skillet over medium-high heat and cook chops, turning once until golden and done, about 8 minutes. Remove from pan.


  • Pour remaining 3/4 cup wine and 1 1/2 teaspoons thyme into skillet and bring to a boil over high heat. Cook, scraping bottom of skillet, until reduced by about half. Remove from heat and stir in remining 3 Tablespoons Spread. Season, if desired.


  • Spoon over pork chops. (If desired, first cut meat away from bones then slice. Arrange on serving plates and drizzle with sauce.)

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