PORK CHOPS AND MUSHROOMS IN PUFF PASTRY: Best recipes of pork

PORK CHOPS AND MUSHROOMS IN PUFF PASTRY

This is a recipe from Moyglare Manor, Located in Maynooth, Ireland.

4 Servings

INGREDIENTS:

1. ¼ cup olive oil
2. 2 Tbs. fresh lemon juice
3. 2 bay leaves
4. 4--1-inch-thick boneless pork chops, trimmed
5. 4 bacon slices, chopped
6. ½ pound mushrooms, chopped
7. ¼ cup chopped onion
8. 2 Tbs. chopped fresh parsley
9. 2 Tsp. chopped fresh thyme
10. 1-17.25 ounce package frozen puff pastry (2 sheets), thawed
11. 1 egg, beaten to blend

DIRECTIONS:

Mix oil, lemon juice, and bay leave in glass baking dish. Add pork chops; turn to coat. Cover: refrigerate at least 4 hours or overnight, turning occasionally.

Saute bacon in large nonstick skillet over medium heat until almost crisp, about 3 minutes. Add mushrooms, onion, parsley, and thyme and saute until mushrooms are tender and golden about 6 minutes. Season mixture to taste with salt and pepper. Cool. 

Preheat oven to 350 degrees F. Butter heavy large baking sheet. Roll out 1 pastry sheet on lightly floured surface to 15x13-inch rectangle. Cut pastry in half crosswise. Repeat with remaining pastry sheet, creating a total of 4 rectangles. Remove pork from marinade. Place pork chop in the center of each pastry rectangle. Season pork with salt and pepper. Spoon mushroom mixture over pork, dividing equally. Brush edges of pastry with egg. Fold short ends of pastry over pork; fold long sides of pastry over pork. Pinch edges to seal. Place pastry packages seam side down on prepared baking sheet. Brush tops of pastry packages with egg.

Bake until pastry is golden and pork is cooked through about 35 minutes. Transfer to plates and serve.

This will work very nicely with Veal Chops.