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Mushroom-Topped Pork Chops
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Easy and tasty dish that doesn't take long to make.


Serves/Makes:4 servings

  • 4 boneless pork chops, 3/4 inch thick
  • 1 tbsp (15 ml) butter or margarine
  • Topping:
  • 1 cup (225 ml) finely chopped mushrooms
  • 1 tbsp (15 ml) butter or margarine
  • 1/2 cup (125 ml) finely chopped parsley
  • 1/3 cup (80 ml) finely chopped red onion
  • 1 egg
  • 1 tsp (5 ml). salt
  • dash black pepper
  • 2 tbsp (30 ml) grated cheddar cheese
  • Heat the butter in pan.
  • Brown pork chops on both sides.
  • Place pork chops in an oven-proof dish.
  • Prepare topping:
  • Saute the mushrooms in butter in a skillet until they are no longer moist; let cool.
  • Mix together mushrooms, parsley, red onion, egg, salt and pepper.
  • Place filling on top of pork chops.
  • Bake at 350 degrees (175 C.) for about 20 minutes.
  • Sprinkle with cheese and bake for about another 30 minutes.
  • Check for doneness at the side of a pork chop. The juices should run clear when pierced with a fork.
You may omit sauteing the mushrooms but the topping will get very wet and you get more juice in the pan. Serve with salad or sliced herbed tomatoes and rice or boiled new potatoes. This dish can be prepared ahead of time. I hope you enjoy it.

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