Kitchen notes · a little help before you start
Stuffed Pork Chops (Easy Recipe)
A pork chop with a savory pocket inside makes dinner feel a little more special. Slice into the browned outside and there are mushrooms and Swiss cheese waiting in the middle. It is a good meal for taking a seat and enjoying what is on your plate.
- Prep
- 10 min
- Cook
- 16 min
- Total
- 26 min
- Original yield
- Serves 2
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Leave the pocket attached
Cut into the fat side of each dried chop carefully, stopping before you slice all the way through the meat.
2. Secure the filling
Spoon the mushroom mixture into the pockets and hold them closed with toothpicks before putting the chops in the oven.
3. Bake before the skillet finish
The chops have an oven stage before their brief skillet browning. Keep that order when arranging your cooking space.
Get to know the ingredients
Cooked sliced mushrooms
The filling uses sauteed mushrooms; canned or cooked sliced mushrooms are listed options. They are combined with the cheese and parsley.
Chopped Swiss cheese
Chop the Swiss before mixing the filling so it can be distributed through both pork pockets with the mushrooms.
Fresh chopped parsley
Mix the chopped fresh parsley into the mushroom and cheese filling before stuffing the pork, rather than saving it for garnish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Stuffed Pork Chops (Easy Recipe)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest before cutting
Transfer the browned chops to a plate or cutting board and let them rest for the listed interval before slicing.
A little more help as you go
Remove the toothpicks gently
Take the toothpicks out after the oven stage, before transferring the stuffed chops to the hot skillet for browning.
Wait for shimmering oil
Heat the olive oil in the skillet until shimmering before the baked chops go in for their brief cook on both sides.
A few questions you might have
Where does the salt and pepper go?
Season the outside of the chops after making their pockets. The mushrooms, Swiss and parsley are mixed separately for the filling.
Do I need a pan with sides in the oven?
The directions specify a rimmed baking sheet or small casserole dish for holding the stuffed chops during the baking stage.
Should I dry the chops before cutting them?
Yes. Pat them dry with paper towels before cutting the pocket into the fat side of each chop.
Is the skillet step done over low heat?
The listed skillet finish uses medium-high heat, with a brief cook on each side until golden brown and cooked through.
Does the filling cook separately after mixing?
Mix the already cooked mushrooms with cheese and parsley, then put that mixture straight into the pork pockets for baking.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.