Vicki Zirbel

Will be featured at Il Mito Trattoria with proceeds to support Wisconsin Akita Rescue (Large Dog Rescue)

This dish was a how many of my favorite things can I get into one dish. I first made this when my husband and I were 18 years old as an experiment. It has been a favorite ever since and has been popular with the rest of our families. So much that I have to send a message when I am making it or make extra for them. Even our 4 year old loves it!

• 3 Thick cut boneless pork chops 2 to 4 (one per person)
• 1 container of blue cheese
• 1 small package of bacon
• 1 box of stuffing mix (this is if I don’t feel like making my own at the time)
• 1 container of fresh white sliced mushrooms
• 1 cup Thick steak sauce
• 1/2 cup red wine
• 1/4 low sodium soy sauce
• salt
• pepper
• garlic
• dill
• parsley
• 1/2 stick of butter

step 1:   In a heavy pan melt butter.

step 2:   Saute the mushrooms on a low heat until the juices release. 30 minutes or so.

step 3:   Cook the bacon. need to be crispy to be crumbled or cut into small pieces.

While the mushrooms and bacon are working, with a sharp knife butterfly the pork chops. lightly salt and pepper them on both sides.

step 4:   Drain the butter and mushroom juices. Save them.

step 5:   Prepare the stuffing per the box instructions. Instead of using butter add the butter and mushroom sauce.

Preheat the oven to 350 degrees.

step 6: Crumble the bacon and add the bacon, blue cheese, and mushrooms to the stuffing. Mix well.

step 7: Sandwich the stuffing in the pork chops. Place in the baking dish.

step 8:   Take remaining ingredients place in a bowl and mix well. Pour over the chops and bake for 40 minutes. Half way through (at 20 minutes) turn the chops.

step 9:   When plating I always add extra sauce to the chops for extra flavor.

Serve with a side of mashed potatoes or asparagus spears