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.

Recipe Summary

prep:
30 mins
cook:
2 hrs 5 mins
total:
2 hrs 35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

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

878 calories; protein 55.3g 111% DV; carbohydrates 36.2g 12% DV; fat 51.9g 80% DV; cholesterol 310.1mg 103% DV; sodium 812.9mg 33% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2014
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. Read More
(20)

Most helpful critical review

Rating: 3 stars
08/07/2013
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. Read More
(10)
22 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/09/2014
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. Read More
(20)
Rating: 4 stars
09/20/2013
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. Read More
(15)
Rating: 3 stars
08/07/2013
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. Read More
(10)
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Rating: 5 stars
02/07/2015
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) Read More
(5)
Rating: 5 stars
01/12/2019
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 this recipe as I always found pork chops to turn out dry and not very exciting. This recipe changed my mind about making pork chops for dinner! Read More
(3)
Rating: 5 stars
07/23/2015
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. Read More
(3)
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Rating: 5 stars
01/17/2016
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 swiss cheese and added leeks and one apple. Salt and pepper to taste. I added bread stuff and had one left over sour dough pretzel that I had to the mix. After stuffing each pork chop, I laid them on top of a bed of sliced onions and a half cup of chicken broth. I cooked it according to the time in the recipe and temp. It came out very moist and flavorful. I served it with Bearnaise sauce. I will definitely make this recipe again. Read More
(3)
Rating: 5 stars
10/09/2014
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 :))) Read More
(3)
Rating: 4 stars
01/19/2017
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!!!! Read More
(2)