• 4 pork chops (1 1/4-inch thick)
  • 1 egg yolk (beaten)
  • 2 tablespoons dry white wine
  • 1 tablespoon soy sauce
  • 1/2 cup fresh mushrooms (finely chopped)
  • 2 tablespoons green onions (finely chopped)
  • 1 tablespoon parsley (snipped)
  • 1/2 teaspoon dried thyme (crushed)
  • 1/4 teaspoon ground black pepper
  • 12 mushroom caps (large)


  1. In bowl stir together egg yolk, wine and soy sauce. Add chopped mushrooms, green onion, parsley, thyme and pepper; mix well.
  2. Broil chops 5 inches from heat for 12 minutes. Turn chops over and broil 4 minutes more. Spoon 2-3 tablespoons mushroom mixture evenly on each chop. If desired, spoon a small amount of mixture into each mushroom cap and place them alongside the chops. Broil 3-5 minutes more or until chops are done (slightly pink in center and 145 degrees F internal temperature) and allow to rest 3 minutes before serving. Serve mushroom caps with chops.
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