Pork Chop Recipe ‹ Gourmet Stuffed Pork Chops

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.

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

Cooking 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).

Nutrition Facts

• calories877.7
• carbohydrateContent36.2 g
• cholesterolContent310.1 mg
• fatContent51.9 g
• fiberContent2.7 g
• proteinContent55.3 g
• saturatedFatContent18.9 g
• sodiumContent812.9 mg
• sugarContent4.9 g