- 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
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.