Shiitake Macadamia Nut Stuffed Pork Chops

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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 

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