Mushroom/Artichoke stuffed Pork by MARK B

Pork or chicken recipe
Ingredients:
Boneless Skinless Chicken Breast – or – Pork Loin (works best with whole pork loin)
2 Red Onions
Stovetop stuffing
Minced Garlic
Red Wine (Shiraz works well)
2 Medium-large Portobello Mushrooms
3-5 Shitake Mushrooms
3-5 Oyster Mushrooms.
Marinated Artichoke Hearts
Gorgonzola Cheese
McCormick Pork or Chicken Rub
Tooth Picks

I go to a place in town that sells to bulk items to restaurants, and by a whole pork loin. At my place they sell both halves in one package. This may be a bit much if just serving this for a family. A half a one will do. Or ask your meat market to cut you some ¾ inch boneless pork chops.

Night before:
I do not know about you but when I buy meat it is not seasoned. So whether you get the whole pork loin, pork chops or chicken breasts put the rub on both sides and wrap in plastic film overnight.

I use a lot of garlic in recipes so I keep minced garlic on hand and it is easier to use.

Use a food processor to grind up all the ingredients in a box of Pork or Chicken Stovetop stuffing mix, put in bowl.
Use a food processor to finely mince the red onions, place in bowl.
Use a food processor to finely mince the mushrooms, place in bowl.
Put a tablespoon or two of garlic in the bowl.
Use a food processor to finely mince the marinated artichokes and place in bowl. Use about a 1/2cup or so of the marinate from the artichokes and put in bowl
Add about a cup of red wine and mix all ingredients. If it is to dry add more wine or artichoke marinade. Sometimes I will use a little bit of garlic infused olive oil.
You want the stuffing moist but not real wet.
Cover and place in refrigerator for at least 2-3 hours but best over night.

I am cooking for large amounts of people and am using a convection oven but on a standard oven pre-heat to 325-350.

Take the whole pork loin and cut a slit (not all the way thru) a little more than a ¼ inch thick, then go up the same distance and cut all the way thru to make a “butter-fly pork chop”. ”

Take your stuffing mix and pack in the stuffing and pin it on two sides of the opening with the tooth picks to keep the stuffing in.

You can do the same method with the chicken breast or just fold them in half like a taco and fill them. I like making the pocket at the bake better.

After stuffing you meat, either use parchment paper on your baking sheet or use a little bit of non-stick food spray.

Bake for about 25- 30 minutes or until the internal temp of the chicken is 160 degrees. Remember if you are using a meat probe to put it in the meat not the stuffing, as the temp will vary.

Take meat out and top with the Gorgonzola cheese put back in oven for about 3-5 minutes till cheese is melted.

On catered meals I serve this with baby red potatoes topped with garlic butter, Mediterranean style vegetables, and a side salad.