Recipe

Stuffed Pork Chops (Easy Recipe)

Elegant boneless pork chops filled with a savory mushroom and Swiss cheese mixture, baked until tender and finished with a golden sear.

Stuffed Pork Chops (Easy Recipe)

Total time

26 min

Servings

2

Net carbs

2.2g

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Ingredients

What you need

Adjust servings

2 servings
2
  • 2 8-oz Boneless pork chops
  • 1 tsp Sea salt
  • ¼ tsp Black pepper
  • ½ cup Sauteed mushrooms ((any canned or cooked sliced mushrooms))
  • 2 oz Swiss cheese ((chopped, about 2 thick slices))
  • 1 tbsp Fresh parsley ((chopped))
  • 1 tbsp Olive oil

Instructions

How to cook it

Prep timer

26:00

Cooking cue

Cook pork to 145F, then rest it for 3 minutes before slicing.

  1. 1. Preheat your oven to 350°F and pat the pork chops completely dry with paper towels.
  2. 2. Carefully cut a pocket into the thick side of each chop without slicing all the way through, then season the outside with salt and pepper.
  3. 3. Mix the sautéed mushrooms, chopped Swiss cheese, and fresh parsley together in a medium bowl.
  4. 4. Fill each pork pocket with the mushroom-cheese mixture and secure closed with toothpicks.
  5. 5. Place the stuffed chops on a rimmed baking sheet and bake for 15 to 20 minutes until the internal temperature reaches 140°F and the meat is almost done; carefully remove the toothpicks.
  6. 6. Heat olive oil in a 10-inch skillet over medium-high heat until shimmering, then sear the pork chops for 30 to 60 seconds per side until golden brown and fully cooked.
  7. Cook pork to 145F, then rest it for 3 minutes before slicing.
  8. 7. Transfer the chops to a plate or cutting board and let rest for 5 to 10 minutes before slicing and serving.
  9. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Wholesome Yum · IMPORTED

https://diet.driv.space/recipes/stuffed-pork-chops-easy-recipeWholesome Yum reference: https://www.wholesomeyum.com/stuffed-pork-chops/

Rated 4.63/5 from 32 ratings on Wholesome Yum. Method rewritten in-house; see source for the publisher's original.