LOIN CHOPS CHAMPIGNON

LOIN CHOPS CHAMPIGNON

4 7 ounce pork loin chops, 1 1/4-inch thick
1 egg yolk, beaten
2 tablespoons dry white wine
1 tablespoon soy sauce
1/2 cup finely chopped fresh mushrooms
2 tablespoons finely chopped green onion
1 tablespoon parsley, snipped
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
8 large mushroom caps (8 to 12 caps)

  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 155-160ºF internal temperature). Serve mushroom caps with chops.