Mushroom Stuffed Pork Chops with Black Garlic
The earthy, fermented garlic pairs well with the mushrooms in this dish. Mushroom Stuffed Pork Chops with Black Garlic has deep rich flavors that taste amazing.
Several months ago, I received a freebie package of black garlic from MySpiceSage. It’s been sitting in my pantry and well, moved with us. For some reason, it has been on my radar to use this week. These Mushroom Stuffed Pork Chops with Black Garlic were a perfect reason to use them!!
BUT, today was one of those days where I had planned on getting more done than I did. I hate those days. For some reason, I was totally UN-inspired to make the menu this week. I think I need to jot these ideas down in my phone as I have them. I know I thought of a few interesting dishes, but just can’t remember what they were.
My brain is a sieve.
I planned on at least two SRS recipes and at least 2 chocolate ones. Yeah…no. I HAVE to get tequila tomorrow for one recipe and will probably stop at the store for ingredients for another. There was a total brain fart on that one. *note to self stick ice cream tub in freezer*
I have one SRS done. No chocolate ones. BUT will have one tequila one done as soon as I get the tequila. LOL. I spent most of the day prepping cookies. More on that later.
Since I didn’t leave the house until 10 I didn’t get home until 12. Half the day is shot as far as I’m concerned. There was SO much more I wanted to do. Slicing my finger was not one of them. Once that happened it was ALL downhill. Laundry still in the dryer. Dinner was slacker-ish at best. Tasty, but just not planned the way I had it in my mind. And since I still wasn’t able to COOK the cookies, I didn’t want to screw with the oven temp and throw the taters in there. Those will just have to wait until next weekend I guess.
I did not sit down for more than an 20 minutes after I got home. I’m tired. Thankfully it’s almost bed time. Actually, S is already sawing logs next to me and well Missy? She sleeps anywhere any time. She’s not particular.
I did some house cleaning on the blog here. I was not happy with how things were taking up so much room! So, I thought I’d make them smaller to fit more in there! What do y’all think? I think it looks cleaner.
I also added my craptastic Facebook page. I’m just not happy with it….we’ll see how it goes. I want to brand it, but it’s not working for some reason. It’s just irritating me. BUT it’s out there. Any words of wisdom or suggestions appreciated.
I did manage to cook a few things this week. I seriously had such high hopes, but just let myself down which sucks even more. The things I did cook are TAST-Y! Here’s one of them! 😉
BlackGarlic is produced by fermentation, a technique that has been around for many thousands of years. It looks and smells a bit like black licorice, but it doesn’t taste like it. It’s like molasses, and I want to say sake or maybe miso? It’s different, to say the least. I received mine free from MySpiceSage as a freebie. It was worth it to try out this new ingredient. Well, new to me. Anyway, here’s what it looks like OUT of the wrapper.

They are UBER sticky!! Don’t say I didn’t warn ya!
Sauce 1/2 cup of chopped onion a skillet over medium-high heat for 1 minute. Add cremini, shiitake, and button mushrooms along with the chopped @BlackGarlic to the pan.
Sauté 5 minutes or until the juices have been released and they start to brown. Add 1/2 cup of dry red wine making sure to scrape any browned bits off the bottom of the pan. Simmer 5 minutes. This is my recent favorite red to drink and cook with.

It’s a nice bodied red that doesn’t make me too hot when I drink it, like most reds do. It’s tasty!
Trim any additional fat from the pork chops and then cut a horizontal slit in the center of the chop being careful not to cut all the way through.
Remove the mushroom mixture and allow to cool. Once cooled, pulse a few times in a food processor until it’s coarsely chopped.
Stuff 1/8 cup of the mushroom mixture into each chop and use a toothpick to close the slit.

Heat a skillet over medium-high heat. Add remaining oil and swirl to coat. Cook each chop 2 to 4 minutes on each side or until just cooked through.
Remove toothpicks before serving.

Mushroom Stuffed Pork Chops with Black Garlic
The earthy, fermented garlic pairs well with the mushrooms in this dish. Mushroom Stuffed Pork Chops with Black Garlic has deep rich flavors that taste amazing.
Ingredients
- 1 teaspoon canola oil
- 1/2 cup onion, chopped
- 1 cup cremini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup white button mushrooms, sliced
- 7 cloves #black garlic, chopped
- 1 pound pork chops, boneless, trimmed, lean only
- 1 teaspoon canola oil
- 8 toothpicks
Instructions
- Heat a skillet over medium-high heat. Add oil and swirl to coat. Saute onion for 1 minute.
- Add mushrooms and garlic. Saute 5 minutes or until they release their juices and being to brown.
- Add wine and deglaze pan, making sure to scrape any browned bits off the bottom of the pan. Simmer 5 minutes. Remove from heat and allow to cool.
- Trim any excess fat from the chops. Thinly slice a horizontal slit into each chop forming a pocket and making sure not to cut all the way through the chop.
- Once the mushroom mixture has cooled, pulse a few times in a food processor to coarsely chop the mushrooms and garlic.
- Place approximately 1/8 to 1/4 cup of mushroom mixture into the pocket of each chop and secure with 2 toothpicks.
- Heat a skillet over medium-high heat and add the remaining oil; swirling to coat the pan. Add chops to pan and cook 2 to 4 minutes on each side depending on their thickness. Remove toothpicks before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 302Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 95mgSodium 77mgCarbohydrates 10gFiber 3gSugar 3gProtein 31g
Clever lady! Black Garlic huh! I just finished writing a Stuffed Pork Chop for one of my future posts but you just totally went over the top with this recipe!! Now I have to try yours!!
Hugs!!
YUM! Would love to have you share the recipe at our Ladies Only Blog Share link party – which has a summer theme this week! Visiting from Social Sunday! 🙂
http://mommifried.com/ladies-only-blog-share-link-party-funtastical-summer/
What delicious looking chicken! Thanks so much for linking up to The Creative HomeAcre Blog Hop. We hope you join us again this Sunday!
Thank you for hosting it! I will make sure to add you to my regular list of link ups.
Such interesting flavours! I've been throwing away my garlic if it goes yucky and black! hehe!
Um…I think I'd still throw that out if it turned black in my kitchen. Although…it would be interesting to try to ferment my own garlic. Hm….
Thanks for stopping by! 🙂
Black garlic sounds like a fun ingredient to try! Thanks for sharing at Sweet & Savory Saturdays #14.
~Amber @ Dessert Now, Dinner Later!
http://dessertnowdinnerlater.blogspot.com
Thanks for checking out my blog and hosting the party! It is a fun ingredient to try and hope everyone does. It has such a unique flavor!!
This recipe sounds delish! Very interested in black garlic now 🙂 Thanks so much for sharing this with us at the Weekend Wonders Party!! Hope you have a great day!
Thanks for stopping by! I hope you try this recipe. It's very tasty! Check out My Spice Sage for the black garlic. I still have a few heads left to play with.
I've never tried black garlic, but this looks really good! Thanks for sharing at Pinworthy Projects.
Thanks for hosting the party. Black garlic is very interesting to cook with. It has very unique flavor.
WOW!!! These look delicious!!! My husband will love this.
Thanks so much for sharing at Tuesdays with a Twist. Hope to see you again this week!
http://back2basichealth.blogspot.com/2013/05/tuesdays-with-twist-7-and-huge-seed.html
Thanks for hosting it and for stopping by. I will probably be linking up a little later. *hates month close*
How interesting! I've never seen black garlic before! Thanks so much for sharing at last week's All my Bloggy Friends – Linda and I look forward to seeing what you share this week! 🙂
Jamie,
Thanks for hosting it! It's very interesting and has a very unique flavor. You should try it!
okay black garlic, that is new to me! Thank you for sharing at the hop xo
Thanks for hosting it and stopping by! 🙂
Never heard of black garlic. This is a really different recipe but looks delish! Visiting from the Wandering brain hop!
You should try it! It has the most interesting flavor. Thanks for stopping by!
Thanks for sharing the recipe. Linda
Thank you for hosting the party.
How interesting..I've never heard of Black Garlic before, I be it makes a great combination with the mushrooms! Thanks for sharing, came over from Will Cook for Smiles party, have a great week, Lizy
I had either until I saw it on My Spice Sage. Thanks for stopping by!
Black garlic is da bomb! thanks for sharing your pork recipe with us @ My Favorite Posts SHOW OFF Weekend Blog Party 🙂
Jessica
The Wondering Brain
Thank you for hosting it! I have tons left and not quite sure what to do with it. I'm sure I'll think of something, though.
This looks really good! I'm definitely going to try this recipe! Thanks for sharing at Tried and True recipes! http://rediscovermom.blogspot.com/2013/05/tried-and-true-recipes-13.html
Thanks for hosting it! Please let me know if you do try it. I'd love to see how ya like it.
I love these blog hops I always learn so much about food and get so many great recipes.I eat alot of porkchops but I never know what to do with them.This looks yummy
I'm always trying to find new things to do with them. They're so easy and versatile! Thanks for stopping by my little blog.
I love pork and I had never thought to stuff it like this before. With mushroom season upon us, I'll have to keep it in mind. The black garlic looks weird, but I would give it a go if I saw it. #FOBF
That's what I said about it. I got it free with my usual veggies purchase. That's why I love @MySpiceSage; they usually have GREAT freebies! I recently received free coconut oil with my purchase.
I'm not familiar with black garlic, but from what you've described I think pairing it with mushrooms sounds fantastic. Thanks for linking this week!
It's really rich and different in flavor. I paired well with the shrooms. I think it would be excellent with miso something. Miso garlic soup? It's definitely a different flavor that's yummy!
I will have to try some black garlic and try this……..Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!
Cheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com
My Spice Sage has it and if you're on twitter I think there's a @blackgarlic person the UK with it.
wow! I don't think I have ever had black garlic before! Thanks for linking up to Tasteful Tuesdays and I would love for you to add my button to you list. :o) Can't wait to see what you bring next week. Emily @ Nap-Time Creations
oh, and I just posted looking for some help with my blog… maybe you can offer some advice?
Emily, I usually do have your button on my list, but I've been slacking with changing out my list sidebar. 🙁 Sorry! I keep meaning to make a page for my parties. Hopefully this weekend.
Found you on Duck n a row wonderful Wednesday link party, wonder how hard black garlic is to find? If I can find it I will be trying this, looks good
Well, I know My Spice Sage has it and apparently, according to my twitter, it's easy to grab overseas, too. Hope ya can find it! It's interesting stuff.
I'd never heard of black garlic — the recipe sounds fantastic.
I hadn't either until I received the free package from My Spice Sage. It's been fun playing with it, though! Thanks for stopping by! LOVED your turtle post this morning. He was a purdy turtle.