Gourmet Stuffed Pork Chops recipe

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Ingredients

2 (3/4 inch thick) bone-in pork chops
1 (4 ounce) package sliced fresh mushrooms
4 ounces diced Swiss cheese
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon salt
2 eggs
¾ cup bread crumbs
2 tablespoons vegetable oil
½ cup white Zinfandel wine, or as needed

Nutrition Info

877.7 calories
carbohydrate: 36.2 g
cholesterol: 310.1 mg
fat: 51.9 g
fiber: 2.7 g
protein: 55.3 g
saturatedFat: 18.9 g
servingSize: -
sodium: 812.9 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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).

Recipe Yield

2 servings

Recipe Note

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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