Pork Chop Stuffed with Mushrooms

A pork chop stuffed with a mushroom filling is juicy inside, browned outside – it stands up even as a dish for guests.

Filling

1. Chop the button mushrooms and the onion finely, and in a little oil fry them until the mushroom releases its liquid and it cooks off.

2. Add the crushed garlic and the chopped parsley, salt and pepper it, then let it cool a little.

3. With a sharp knife cut a deep pocket into the side of the pork loin, and salt and pepper the meat inside and out.

4. Fill the pockets with the lukewarm mushroom mixture, then pin the opening shut with a meat pin or a toothpick.

5. In a pan, in hot oil, brown it all round, until it gets a nice crust.

6. Then in an oven preheated to 180 °C finish it in 30 minutes.

Tip: A few minutes' rest after cooking is enough for the juices to spread through the meat – this way they do not run out when sliced.