-
-
My review
Gourmet Stuffed Pork Chops
0
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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 35 m servings 878Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
- 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).
You might also like
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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1820 Ratings
-
-
-
-
-
Most helpful positive review
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 Zinfand...
Most helpful critical review
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.
Most helpful
Most positive
Least positive
Newest
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 Zinfand...
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 m...
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.
2/7/2015
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 c...
7/23/2015
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.
10/8/2014
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 :)))
1/12/2019
I have made this recipe several times now and it has never disappointed. It is not difficult to make and is very delicious. In fact, I really avoided pork chops all together until I found thi...
1/19/2017
I added freshly peeled/cut apple pieces (they carmelized and 'melted'), and fresh sweet onion and ITALIAN SEASONING instead of parsley. OH WOW... MMMmm!!! TEN STARS!!!!
1/17/2016
Although I did not make this recipe to the letter, it is a good starter recipe. I went with the other suggestions to saute the onions, so I did this in butter. I omitted the mushrooms and swis...