Stuffing: 1/2 pound butter 4 cups fresh shiitake mushrooms, chopped 1/2 cup crabmeat 1/2 cup garlic minced 1/4 cup onion minced 1 sprig fresh thyme 1/2 teaspoon black pepper 1/2 teaspoon salt 2 cups panko flakes
In a saucepan, saute garlic, onion and shiitake mushrooms in butter. Add crabmeat and panko flakes and mix well. Season with thyme, salt and pepper. Set aside and cool before stuffing pork chops. Season pork chops with salt and pepper. Massage pork chops with minced fresh garlic and stuff in pockets. Stuff pork chops tightly with one half cup of stuffing. In a saute pan, brown pork chops in a little olive oil. Finish off in three hundred fifty degree oven for twenty five minutes. Serve with shiitake mushroom cream sauce.
Shiitake Mushroom Cream Sauce 1/2 pound of butter 2 cups shiitake mushrooms, sliced 1 1/2 cups heavy cream 1 tablespoon soy sauce 3 sprigs fresh dill. Torn Salt and pepper to taste
In the same pan used to brown pork chops, saute shiitake mushrooms in butter. Add heavy cream, soy sauce and season with salt and pepper to taste. Fold in dill.