Wild Mushroom Stuffed Pork Chips with Apricot Arugula Salad
Can you say cozytown? This Pork Chop dinner is the kind of hearty, Umami-rich meal that feels decadent, even on a Tuesday night. Jody Bogle will be joining Joel in-studio to talk through wine pairings for the hearty, warm dishes of fall. **No need to forage, but we highly suggest a run to the farmer’s market for stunning wild mushrooms.
Wild Mushroom-Stuffed Pork Chops & Apricot-Dressed Greens
Servings: 4
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients:
- For the Stuffing:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed wild mushrooms, finely chopped
- 1/4 cup white wine (optional)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- For the Pork Chops:
- 4 bone-in pork chops, thick-cut (about 1.5 inches thick)
- Salt and pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons butter
- For the Apricot-Dressed Greens:
- 1/4 cup dried apricots, finely chopped
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
- 5 cups fresh arugula
- 1 cup shaved broccoli
- 1/2 cup crumbled goat cheese
- 1/4 cup toasted almonds, sliced
- 1/4 cup dried cranberries
- 1/2 red onion, thinly sliced
Instructions:
- Make the Stuffing: Heat olive oil in a skillet over medium heat. Cook onion until translucent, then add garlic and wild mushrooms. Sauté until tender and liquid evaporates. Add white wine if using and cook down. Stir in breadcrumbs, Parmesan, and parsley. Season with salt and pepper. Let cool slightly.
- Stuff the Pork Chops: Preheat oven to 375°F (190°C). Cut a pocket into the side of each pork chop and season inside and out. Fill with mushroom stuffing and secure with toothpicks if needed.
- Cook the Pork Chops: Heat olive oil in an oven-safe skillet over medium-high. Sear pork chops 2–3 minutes per side. Add chicken broth, thyme, and rosemary. Transfer skillet to oven and bake for 20–25 minutes or until internal temp reaches 145°F. Let rest, then thicken sauce on the stove with butter.
- Make the Vinaigrette: Soak apricots in vinegar for 10 minutes. Blend with mustard, honey, and gradually add olive oil until emulsified. Season with salt and pepper.
- Mix the Salad: In a large bowl, combine arugula, broccoli, goat cheese, almonds, cranberries, and red onion. Toss with apricot vinaigrette and serve with pork chops.
Watch the Class
Meet Your Chef
Our Kitchen Partner
Kitchen Partners
