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" In small bowl, combine porcini mushrooms and hot water; let stand 20 minutes until mushrooms are softened. Meanwhile, trim fresh mushrooms, removing stems from shiitakes and portobellos; process, using pulsing motion, in food processor until finely chopped, working in batches if necessary. You should have about 3 cups. In 10-inch nonstick skillet over medium-high heat, heat 1 tablespoon oil; add onion; cook 2 minutes, stirring frequently until softened. Add chopped mushrooms; cook 6 to 8 minutes, stirring occasionally until mushrooms are tender. Meanwhile, drain porcini, reserving liquid; squeeze dry; chop to make about 1/4 cup. Remove skillet from heat; stir in porcini, bread crumbs, salt, and pepper. Set mixture aside to cool. Place pork chops on flat surface; using small sharp knife, cut horizontal pocket in each chop about 4 inches long and 2 inches deep. Divide mushroom mixture evenly among pockets, pressing in firmly; sprinkle chops lightly on both sides with salt and pepper. Wipe out skillet with paper towels; add remaining 1 teaspoon oil; heat over medium heat. Add stuffed pork chops; cook 4 minutes on each side until browned. Add chicken broth and 1/2 cup reserved porcini liquid; bring to boil. Reduce heat to medium-low; simmer, covered, about 6 minutes until pork is just cooked through. Remove from heat; using slotted spoon transfer chops to cutting board. Cut chops into 1/4-inch slices; arrange on serving plates. Spoon liquid remaining in skillet over pork; serve accompanied by Spinach Saut\u00E9 and Braised Red Onions. Spinach Saut\u00E9: Stem, rinse, and drain 2 pounds spinach; you should have about 20 cups of leaves. In 5- to 6-quart Dutch oven over medium heat, heat 1 1/2 teaspoons olive oil; add 2 cloves garlic, crushed; cook 30 seconds until fragrant. Add spinach and 1/8 teaspoon each crushed hot red pepper and freshly grated nutmeg; cook 4 to 5 minutes, tossing spinach gently until wilted and tender but still bright green. Remove from heat; season with salt and freshly ground black pepper, to taste. Makes 4 servings. Braised Red Onions: Peel and trim roots of 4 medium-size red onions; place, one at a time, on cutting board, root end down. Using sharp knife, cut into 8 wedges, stopping two thirds of way down to root end; do not cut all the way through. Place onions in glass pie plate; drizzle with 1 tablespoon honey; sprinkle with salt and freshly ground black pepper, to taste. Scatter 6 fresh thyme sprigs or 1/2 teaspoon dried thyme leaves on top; pour 1/4 cup reduced-sodium chicken broth or water into pie plate. Cover with vented plastic wrap; cook in microwave on high (100% power) 18 to 20 minutes until onions are tender when pierced with tip of knife. When serving, spoon some of liquid from dish over onions. Makes 4 servings."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a24220/mushroom-porkchops-spinach-saute-132/>