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.
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.
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 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)
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!!!!
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!
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.
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.
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 :)))
