Recipe by 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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(3/4 inch thick) bone-in pork chops
1 (4 ounce) package
sliced fresh mushrooms
diced Swiss cheese
chopped fresh parsley
ground black pepper
white Zinfandel wine, or as needed
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.
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.
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.
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 :)))
* Percent Daily Values are based on a 2,000 calorie diet.
Gourmet Stuffed Pork Chops
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 468
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