AIP Mushroom “Risotto” Stuffed Pork Chops Recipe

Well, I did it! Last week I celebrated my one year AIP anniversary.  To be more specific, I actually have been following The Paleo Approach for one year!

aip mushroom risotto stuffed pork chops by paleo cajun lady
AIP Paleo Mushroom “Risotto” Stuffed Pork Chops|Paleo Cajun Lady

This year has certainly had it’s up and downs.  But, I have also learned so much.  I have had so much fun learning how to recreate my favorite dishes to fit into the Autoimmune Protocol.  Sharing those dishes with all of you has been an important part of my healing journey.  This entire AIP community has been a beautiful inspiration.  You are why I work tirelessly in my kitchen to provide tasty AIP compliant recipes.  I would simply like to thank all of you for your encouragement of my writing and recipes.  It takes  a lot out of a person to allow themselves to be vulnerable in front of an audience.  You have all embraced me, within this community, with open hearts and lively spirits. Thank you all!

Okay, so now that I got all sappy with you, I guess I should get to the recipe.  This week’s recipe is AIP Mushroom “Risotto” Stuffed Pork Chops.  Risotto is one of my favorite dishes.  I love every risotto I’ve ever tasted.  The creaminess and intense flavors always make my mouth happy.  Mix risotto with pork chops and you’ve got yourself a very pleasing dish!

AIP Mushroom “Risotto” Stuffed Pork Chops Recipe

Prep Time: 15 minutes

Cook Time: 56 minutes

Total Time: 1 hour, 11 minutes

Yield: 2 servings

AIP Mushroom “Risotto” Stuffed Pork Chops Recipe

Ingredients

  • Mushroom “Risotto”
  • 1 tablespoon cooking fat
  • 1/2 cup chopped onions
  • 8 ounces mushrooms, white or crimini, chopped
  • 2 cloves garlic, chopped fine
  • 1/2 cup bone broth or chicken broth
  • 1 teaspoon dried rosemary, chopped fine
  • 2 fresh sage leaves, shredded
  • 2 cups riced cauliflower
  • 1/2 cup full fat coconut milk
  • 1 teaspoon coconut aminos
  • salt, to taste
  • Pork Chops
  • 2 center cut, thick pork chops
  • 1 teaspoon cooking fat
  • salt, to taste
  • 1/2 cup bone broth or chicken broth

Instructions

  1. Cook “risotto”: Melt cooking fat in medium saucepan, over medium/low heat.
  2. Add onions and cook until softened, about 3 minutes.
  3. Add mushrooms and garlic to saucepan.
  4. Cook for 5 minutes, adding small amounts of broth, if needed, to keep from burning.
  5. Add rosemary and sage and remainder of bone broth.
  6. Continue to cook for 3 minutes, or until most of liquid has been absorbed.
  7. Add riced cauliflower.
  8. Stir well.
  9. Add coconut milk and aminos.
  10. Stir until creamy.
  11. Lower heat and cook for 5 minutes.
  12. Add salt to taste.
  13. Remove from heat and set aside to cool. “Risotto” should be thick for stuffing pork chops.
  14. Preheat oven to 350°.
  15. Slice into each pork chop, lengthwise, at one end of side of chop. Cut into pork chop, carefully, to form a pocket to stuff with “risotto”. Be sure not to cut through the other side of chop.
  16. Stuff each pork chop with cooled “risotto”. Carefully, pack the “risotto” inside of pocket of each chop. Place stuffed chops into baking dish or cast iron skillet
  17. Rub tops of each chop with cooking fat.
  18. Salt, to taste.
  19. Pour broth into baking dish or skillet.
  20. Place in oven and bake for 30 to 40 minutes, or until internal temperature of chops reaches 160°. Remove from oven and let sit for 5 minutes.
  21. Reheat any extra Mushroom “Risotto”.
  22. Serve chops with extra Mushroom “Risotto”.

Notes

Kitchen tools needed: Food Processor, for ricing cauliflower; medium saucepan, and large baking dish or cast iron skillet

http://www.paleocajunlady.com/aip-mushroom-risotto-stuffed-pork-chops-recipe/

I hope you enjoy my AIP Mushroom “Risotto” Stuffed Pork Chops. It takes a little extra time to prepare and cook them; but, I think you’ll be happy with the result.

As always, I wish you good health…and, good food!

*This post contains affiliate links. If you make a purchase through one of these links, I may receive compensation.  Thank you for helping to support my blogging efforts here at Paleo Cajun Lady.- Tara Perillo*

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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2 Replies to “AIP Mushroom “Risotto” Stuffed Pork Chops Recipe”

  1. Hi Taram

    These look delicious. Can these be frozen and, if so, should I freeeze them before or after cooking? thanks

    1. Hi Marie! Yes, these can be frozen. I’ve only frozen them after cooking; but, would assume you could also freeze them before, as well. Hope you enjoy them!

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