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Stuffed Pork with Sherry-Mushroom Sauce
Stuffed Pork with Sherry-Mushroom Sauce

Stuffed Pork with Sherry-Mushroom Sauce

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Cook Minutes 50 Min
Prep : 50 Min
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2 Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 pkg. (1/2 of 120-g pkg.) Stove Top Stuffing Mix for Chicken
1/2 cup hot water
2 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1/2 lb. (225 g) fresh mushrooms, finely chopped
1/3 cup finely chopped onions
1 tsp. chopped fresh thyme
1 boneless pork loin centre chop (1/2 lb./225 g), butterflied, pounded to 1/4-inch thickness
2 Tbsp. dry sherry
1 cup 25%-less-sodium chicken broth
1/4 cup Philadelphia Cream Cheese Product
1 Tbsp. chopped fresh parsley
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Step 1
Combine stuffing mix and water in medium bowl; set aside. Heat 1 Tbsp. dressing in large nonstick skillet on medium heat. Add vegetables and thyme; cook and stir 8 to 10 min. or until mushroom liquid is cooked off. Remove vegetable mixture from skillet; mix 1/4 cup with stuffing.
Step 2
Spoon stuffing mixture down one long side of meat; roll up tightly, starting at stuffing-covered side. Secure with toothpicks. Add to skillet with remaining dressing; cover. Cook on medium heat 8 min., then cook on medium-low heat 7 min. or until meat is done and evenly browned, turning occasionally. Transfer to cutting board. Tent with foil. Wipe skillet with paper towels.
Step 3
Return remaining vegetable mixture to skillet. Add sherry; stir. Cook on medium-high heat 2 min. or until sherry is cooked off, stirring frequently. Stir in broth; bring to boil. Cook 2 to 3 min. or until reduced by half, stirring occasionally. Whisk in cream cheese product; cook and stir on low heat 2 min. or until melted. (Do not boil.) Stir in parsley.
Step 4
Slice meat. Serve topped with sauce.
Kraft Kitchen Tips!
Serving Suggestion
Serve with stir-fried broccoli florets and red pepper strips.
Food Facts
A butterflied pork chop is a thick chop that has been partially cut and then opened up like a book to make a larger thinner chop.
How to Pound the Pork Chop
Place chop between 2 pieces of plastic wrap; pound with meat mallet or rolling pin until desired thickness. Discard top sheet of plastic wrap; use bottom sheet to help you roll the meat around the stuffing, removing the plastic wrap as meat is rolled.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 7 g
35 %
Cholesterol 85 mg
Sodium 1180 mg
49 %
Carbohydrate 35 g
Fibre 3 g
Sugars 10 g
Protein 33 g
Vitamin A
10 %
Vitamin C
15 %
10 %
25 %
Makes 2 servings, 1/2 recipe (333 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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