Gourmet Stuffed Pork Chops Recipe - Allrecipes.com
Gourmet Stuffed Pork Chops Recipe

Gourmet Stuffed Pork Chops

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs 5 mins

    2 hrs 35 mins


  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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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Sep 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.

Most Helpful Critical Review
Aug 07, 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.

Aug 09, 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.

Feb 07, 2015

The whole fam loved this recipe. Even my two year old who eats like a bird at dinner ate a lot of this. I personally didn't like the swiss cheese in it. I would rather have cheddar. I also changed the cooking method a bit. First I seared it off in oil, then I placed it in a pan with the wine and covered it and let it cook for a few minutes, then finished it off in the oven til fully cooked. It only took about 1/2 hour. I think the recipe's cooking time is too long. It was very tasty and tender. I served it with Mushroom Orzo (recipe on this site)

Oct 08, 2014

Excellent and easy to make! The oil for frying did make them a little too oily. I did not use the wine cause i was afraid it would turn mushy..will be a regular at my house :)))

Jul 23, 2015

Delicious! Cooking time is way off but I expected that. You could stuff maybe 4 chops with the recipie. Will make again. I used Sherry because I didn't have white wine.


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  • Calories
  • 878 kcal
  • 44%
  • Carbohydrates
  • 36.2 g
  • 12%
  • Cholesterol
  • 310 mg
  • 103%
  • Fat
  • 51.9 g
  • 80%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 55.3 g
  • 111%
  • Sodium
  • 813 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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