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Gourmet Stuffed Pork Chops

Gourmet Stuffed Pork Chops

  • Prep

    30 m
  • Cook

    2 h 5 m
  • Ready In

    2 h 35 m
RENEERUTH

RENEERUTH

This recipe was given to me by my friend Will who learned it from his mom and grandma. It's a very simple recipe for stuffed pork chops that end up moist, fork tender, and delicious! I made a few adjustments to his recipe, feel free to experiment and make this your own.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 878 kcal
  • 44%
  • Fat:
  • 51.9 g
  • 80%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 55.3 g
  • 111%
  • Cholesterol:
  • 336 mg
  • 112%
  • Sodium:
  • 813 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Lay pork chops flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in each pork chop making a 2 inch slit in the side.
  2. Mix mushrooms, Swiss cheese, parsley, garlic powder, black pepper, and salt in a bowl; stuff pork chops with mushroom mixture. Secure the open side with a toothpick.
  3. Whisk eggs in a bowl; pour bread crumbs into a separate bowl. Dip the stuffed pork chops into the beaten egg; press pork chops into bread crumbs until completely coated.
  4. Heat oil in a skillet over medium heat; place pork chops, pocket side-down, into the hot oil. Cook until outside of pork chops is browned, 2 to 3 minutes per side.
  5. Pour in enough wine to come halfway up pork chops. Reduce heat to low, cover skillet, and simmer until pork chops are tender, about 2 hours. Check wine level occasionally and add more as needed. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Reviews

Joey Joan
6

Joey Joan

9/20/2013

We really liked this. I didn't cook as long as the recipe calls for. I didn't have parsley so I used spinach flavors are slightly different but it was the green I was after. I will put this in my pork chop file and will be making it again.

Jim
3

Jim

8/7/2013

Tried it. Cooking directions have to be wrong. Fortunately I was keeping a close watch as total cooking time was one (1) hour, not two.

Paula Fosburgh Harville
2

Paula Fosburgh Harville

8/9/2014

Second time making and has become my new favorite dinner! 1st time was according to recipe (with 1 hr cook). 2nd time with modifications: I diced my mushrooms and used Marsala vs White Zinfandel. I used the excess mushroom And cheese stuffing to make a sauce with the pork chop Marsala drippings ( at the end of cooking) in a separate sauce pan and poured over the chops and garlic mashed potatoes I served as my side.

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