Dressing Up Pork For A Special Occasion

Sam Choy
By Sam Choy
Wednesday - September 02, 2009
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On this week’s show, we’re cooking up the following rich and flavorful dish, perfect for impressing your dinner guests. This show aired originally in March 2003.

CRAB AND SHIITAKE MUSHROOM STUFFED PORK CHOPS

* 4 pork chops, 2-inch cut and butterflied

For Stuffing:

* 1/2 pound butter


* 4 cups fresh, chopped shiitake mushrooms

* 1/2 cup crab meat

* 1/2 cup minced garlic

* 1/4 cup minced onions

* 1 sprig fresh thyme

* 1/2 teaspoon black pepper

* 1/2 teaspoon salt

* 2 cups panko flakes

In saucepan, sauté garlic, onions and shiitake mushrooms in butter. Add crab meat and panko flakes and mix well. Season with thyme, salt and pepper. Set aside and cool before stuffing pork chops.

Season pork chops with salt and pepper. Massage pork chops with minced fresh garlic and stuff in pockets. Stuff pork chops tightly with 1/2 cup of stuffing. In a sauté pan, brown pork chops in a little olive oil. Finish off in a 350 degree oven for about 25 minutes.


Serve with Shiitake Mushroom Cream Sauce.

For Shiitake Mushroom Cream Sauce:

* 1/2 pound butter

* 2 cups sliced shiitake mushrooms

* 1 1/2 cups heavy cream

* 1 tablespoon soy sauce

* 3 sprigs fresh dill, torn

* salt and pepper, to taste

In the same pan used to brown the pork chops, sauté shiitake mushrooms in butter. Add heavy cream, soy sauce, and season with salt and pepper to taste. Fold in dill.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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