Recipe Provided by Chef James Cranmer: Acme
Ingredients:
Pork Chop:
4 each center cut boneless pork chop 1 ¼ inch thick
8 oz Lump crab meat
6 oz Aloutte cheese spread
¼ cup Panko bread crumbs
As needed salt and pepper
Sherry Mushrooms:
3 tbsp olive oil
1 tbsp garlic minced
2 tbsp scallions minced
12 oz button mushrooms (sliced)
3 oz sherry
As needed salt and pepper
Directions:
- Start out by preheating the oven to 350 degrees. Next in a small bowl mix together bread crumbs and cheese. Fold in crab to cheese mix and set aside. Next cut small slits in pork chop about ¾ of the way threw to make pockets for filling. Now fill chop and season with salt and pepper. Roast in oven for 15 minutes or until pork is done
- Next warm and large sauté pan over medium heat. Pour olive oil in pan and add garlic and scallions. Cook for garlic and scallions one minute. Next add mushrooms and sauté for 5 minutes or until wet. Finally add sherry and season with salt and pepper.
Serves: 4
Preparation time: 15 minutes
Cook time: 20 minutes
