Gourmet Stuffed Pork Chops

Gourmet Stuffed Pork Chops

7
RENEERUTH 0

"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

2 h 35 m servings 878 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 878 kcal
  • 44%
  • Fat:
  • 51.9 g
  • 80%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 55.3 g
  • 111%
  • Cholesterol:
  • 310 mg
  • 103%
  • Sodium:
  • 813 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Footnotes

  • 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

7
  1. 9 Ratings

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Most helpful positive review

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 m...

Most helpful critical review

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.

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 m...

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 Zinfand...

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.

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 c...

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 :)))

i will make it again and again-i made changes-i only had a can of mushrooms and no swiss cheese,i substituted with feta cheese,also no parsley used cilantro!! yummy yummy!!!

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.