Ingredients:
Pork Chops:
2 thick cut pork chops, trimmed of fat
1 sheet puff pastry dough, thawed
2 Tbsp whole grain mustard
¼ cup toasted macadamia nuts, chopped
1 egg with 1 Tbsp water, for egg wash
Salt and pepper
Mushrooms:
2 cups sliced cremini mushrooms
1 tsp minced garlic
1 tsp Worcestershire sauce
1 tsp Soy sauce
1 large shallot, finely minced
2 Tbsp butter
Preheat oven to 400 degrees
Place mushrooms, garlic, Worcestershire, and soy sauce in a food processor and blend until a paste like consistency is reached. Over medium heat melt butter in large sauté pan. Add shallots and cook 1-2 minutes. Add mushroom mixture and cook until mushrooms start to release their juices, about 5-6 minutes. Season to taste with salt and pepper, set aside.
Season pork chops with salt and pepper, then sear on each side over high heat in a sauté pan. Remove and let cool for 10 minutes.
Rub mustard all over pork chops, then place chop in the middle of a sheet of puff pastry large enough to encase the chop. Cover each chop with half of the mushroom mixture, then sprinkle nuts over top. Fold pastry dough around the chops, being sure to pinch all of the seams closed. Place encased chops, seam side down, on a shallow baking sheet. Brush with egg wash and place in oven. Bake 15-20 minutes, or until pastry is golden brown.
