Baked Stuffed Pork Chops (Print Version)
Tender pork chops stuffed with mushrooms, Swiss cheese, and herbs, baked to perfection.
# Ingredients:
01 -
2 boneless pork chops (5 to 6 ounces each)
02 -
⅓ cup cooked white button mushrooms, chopped (about 2 ounces)
03 -
1 tablespoon plus 1 teaspoon extra-virgin olive oil
04 -
2 ounces Swiss cheese, chopped (about 2 thick slices)
05 -
1 tablespoon fresh parsley leaves, chopped
06 -
Salt and pepper to taste
# Steps:
01 -
Preheat the oven to 350°F.
02 -
Slice a pocket into the fat side of each pork chop, being careful not to slice all the way through. Season the outside of the pork with a sprinkling of salt and pepper to taste.
03 -
Cook the mushrooms in 1 teaspoon of olive oil over medium heat until soft, about 4 to 5 minutes.
04 -
Combine the chopped mushrooms, cheese, parsley, and 1⁄4 teaspoon salt. Stuff the mushroom mixture into the pork pockets and hold shut with toothpicks.
05 -
Place on a rimmed baking sheet or casserole pan. Bake for 15 to 20 minutes until no longer pink and the meat registers 145°F using a meat thermometer.
06 -
Heat the remaining 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Cook the pork until golden brown, 30 to 60 seconds on each side.
# Notes and Tips:
01 -
Using canned mushrooms will save time because there’s no need to cook them first.