Mushroom Stuffed Pork Chops

How to make Mushroom Stuffed Pork Chops.

Ingredients: Serves 4

  • 4 pork rib chops, about 3/4 inch thick, (about 2 1/2 lb)
  • 3 tablespoons light olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 1/2 cups chopped fresh mushrooms (7 oz)
  • 2 cloves garlic, finely chopped
  • 1 cup chicken broth (from 32-oz carton)
  • 1/2 cup Italian style bread crumbs
  • 1 tablespoon chopped fresh parsley
  • Toothpicks

Directions:

  1. Heat oven to 350°F.
  2. Trim fat from pork chops.
  3. Make a pocket in each pork chop by cutting into side of chop toward the bone.
  4. In a 12-inch ovenproof skillet, heat 2 tablespoons of the oil over medium heat.
  5. Cook onion, mushrooms and garlic in oil for 4 minutes, stirring occasionally, until onion is tender.
  6. Stir in 1/2 cup of the broth, the bread crumbs and parsley.
  7. Remove from heat.
  8. Fill each pocket with about 1/3 cup mushroom mixture and secure with toothpicks.
  9. In the same skillet, heat remaining oil over medium heat.
  10. Cook pork chops in oil for about 6 minutes, carefully turning once, until brown.
  11. Pour remaining broth into skillet.
  12. Cover skillet with foil and bake for 1 hour or until pork is no longer pink and a meat thermometer inserted in center reads 145°F.
  13. Remove toothpicks before serving.
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