Food Network: Shiitake Macadamia Nut Stuffed Pork Chops

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Shiitake Macadamia Nut Stuffed Pork Chops
Recipe courtesy Sam Choy

Ingredients
Stuffing:
1/2 cup minced garlic
1/2 cup chopped onion
4 cups chopped fresh shiitake mushrooms
1/2 pound butter
2 cups panko flakes
1 sprig fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped macadamia nuts

4 (2-inch-thick) pork chops, butterflied
Essence, recipe follows
2 tablespoons minced garlic

Shiitake Mushroom Cream Sauce:
3 tablespoons butter, plus 1 tablespoon
2 tablespoons olive oil
1 tablespoon chopped garlic
2 cups sliced shiitake mushrooms
1 1/2 cups heavy cream
1 tablespoon soy sauce
Salt and pepper

1 head bok choy, cleaned, cored and sliced

1 red onion, peeled and thinly sliced into 1/2 circles

Instructions
For the stuffing: In a saucepan, saute garlic, onion,
and shiitake mushrooms in butter. Add panko flakes and mix well. Season with
thyme, salt and pepper. Fold in macadamia nuts. Set aside and cool before stuffing
pork chops.

Preheat the oven to 350 degrees F.

Season pork chops with Essence. Massage pork chops with minced fresh garlic and
stuff in pockets. Stuff pork chops tightly with 1/2 cup of stuffing. In an
ovenproof saute pan, brown pork chops in a little olive oil until nicely browned
on both sides. Place the pan in the oven and roast until the chops are cooked

through and an instant-read thermometer registers 160 degrees F, about 15
minutes.

Remove chops from the oven. Place the chops on a platter and set aside. Place the
pan on the burner. In the same pan used to brown pork chops, add 3 tablespoons of
butter and olive oil and heat. Add the garlic and shiitake mushrooms and saute
until mushrooms are wilted, about 4 minutes. Add heavy cream, soy sauce and season
with salt and pepper, to taste.

In another saute pan, add the remaining 1 tablespoon of butter. Add the bok choy
and onions and toss until just wilted. Season with salt and pepper. Divide the
mixture among 4 plates. Top each mound with 1 pork chop. Ladle sauce over chops
and serve.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.