6 French chops (mutton), cut 1½ inches (3.8 cm) thick
1 ½ tablespoons (22 g) unsalted butter
1 tablespoon finely chopped onion
1 ½ cup (50 g) chopped mushrooms
2 tablespoons (16 g) all-purpose flour
3 tablespoons (45 ml) beef or mutton stock
1 teaspoon finely chopped fresh parsley
1 ¼ teaspoon salt
1 Few grains cayenne pepper
1 Buttered parchment paper (for wrapping)
1 Spanish Sauce, for serving
Instructions
1. Pat the mutton chops dry with a clean cloth. Using a sharp knife, split the meat of each chop in half horizontally, cutting toward the bone but leaving the meat attached at the bone, creating a pocket. Set aside.
2. In a cast-iron skillet or heavy sauté pan over medium heat, melt 1½ tablespoons (22 g) butter. Add the chopped onion and cook, stirring, for 1½ minutes, until the onion is softened and translucent but not browned. Remove and discard the onion.
3. Add the chopped mushrooms to the pan and cook over medium heat for 5 minutes, until the mushrooms have released their liquid and the liquid has largely evaporated — the mixture will look dry and concentrated.
4. Sprinkle 2 tablespoons (16 g) flour over the mushrooms and stir to combine (this is a roux technique: coating the mushrooms in fat and flour before adding liquid). Add 3 tablespoons (45 ml) stock and stir until a thick, cohesive paste forms, about 1 minute. Remove from heat. Stir in the chopped parsley, ¼ teaspoon salt, and cayenne. Allow the filling to cool for 5 minutes before handling.
5. Spread the mushroom mixture evenly between the two layers of each chop, pressing the meat together lightly so the filling is enclosed. Wrap each stuffed chop snugly in a piece of buttered parchment paper.
6. Broil the wrapped chops approximately 4–5 inches (10–13 cm) from the heat source for 10 minutes (5 minutes per side), until the paper is browned and the meat, when unwrapped and probed with an instant-read thermometer, registers at least 145°F (63°C) at the thickest part away from the bone, and the juices run clear. For well-done, cook to 160°F (71°C).
7. Unwrap carefully — steam will escape. Serve immediately with Spanish Sauce.
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