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My review
Gourmet Stuffed Pork Chops
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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Ingredients
2 h 35 m servings 878 calsOriginal recipe yields 2 servings
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- Metric
Directions
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- 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).
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
Per Serving: 878 calories; 51.9 g fat; 36.2 g carbohydrates; 55.3 g protein; 310 mg cholesterol; 813 mg sodium. Full nutrition
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Reviews
Read all reviews 1315 Ratings
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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.
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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 :)))
1/17/2016
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...
4/3/2017
Yummy! I subbed cornmeal for the breadcrumbs to make this gluten free, but otherwise did not make any changes. My chops were done and pretty tender after 1 hour. A nice, easy way to glam up a p...
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!!!!