We started with two generously cut bone-in pork chops. Around 1.75 to 2 inches thick. Have your butcher cut a large pocket in each for stuffing. What you will need besides the two pork chops.
1 cup panko bread crumbs
8 ounces of mushrooms, sliced
1 medium onion, chopped
1/4 cup of spicy yakitori sauce
2 tablespoons of butter
Melt the butter in a large skillet on medium heat, add mushrooms and onions, stir occasionally, sauté for around 10 minutes. Also start preheating oven to 350 degrees. Let mushrooms and onions cool while measuring the panko bread crumbs into a medium bowl, reserve half of the mushrooms and onions for later and add other half to bread crumbs and stir. After mixing, add 1/4 cup of spicy yakitori sauce to bread crumb mixture and stir well. Stuff what will fit into each pork chop without packing too tightly. Spray a large glass baking dish with cooking spray (and I drizzled a little olive oil as well) and place stuffed pork chops into dish, cover with heavy duty aluminum foil and place in oven and bake at 350 degrees for 45 minutes. After 45 minutes, remove foil, place remaining mushrooms and onions on top of pork chops equally and drizzle some spicy yakitori sauce on top. Return to oven for an additional 25 minutes (150 degree internal temp.) then remove and cover with foil to rest for 5 more minutes. Serve with favorite veggies, rice, or potatoes and salad. Unless you are a big eater these two pork chops will feed four people.
Spicy yakitori, mushroom, and onion stuffed pork chops.
4 chicken breasts, 1/2 inch cubes
1 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
6 tablespoons olive oil
put flour and spices in zip lock bag add chicken and shake well to coat. heat 3 tablespoons of olive oil in a large skillet over med-high heat, add half of the chicken, sauté for about 10-12 minutes, until coating browns nicely, reserve into a bowl. repeat with the other half of the chicken, when cooked, add all of the chicken into the skillet.
3/4 cup spicy yakitori sauce
4 tablespoons orange marmalade
1/3 cup orange juice
2 teaspoons white vinegar
1 teaspoon orange zest
1/3-1/2 cup cashews
in a medium sauce pan, add all ingredients for the sauce (except cashews), bring to a slow boil and reduce to simmer about 5-7 minutes stirring occasionally. after sauce has thickened a little, start large skillet with chicken on medium heat and pour mixture over chicken, add cashews, and stir to incorporate mixture with chicken and cashews, stir until sauce caramelizes, about 5-6 minutes or longer if you like it thicker. serves 4-6
serve with rice and sautéed bok choy
BOK CHOY RECIPE
8 bok choy, trimmed and cut into bite sized chunks
1 tablespoon olive oil
2-3 cloves of garlic, chopped fine
heat olive oil over medium heat in a skillet, add garlic for 30 seconds to a minute, stirring, then add bok choy and stir. sauté for 2-3 minutes or until desired doneness and serve with meal. serves 4